Maple Sage Butternut Squash Soup

Name: Maple Sage Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp Olive Oil (1 tbsp olive oil); 1 piece Butternut Squash (1 butternut squash, cubed); 1 piece Yellow Onion (1 onion, diced); 1 piece Granny Smith Apple (1 Granny Smith apple, diced); 2 cloves Garlic (2 cloves garlic minced); 1 tsp Rosemary (1 tsp fresh rosemary, finely chopped); 1 tbsp Sage (1 tbsp fresh sage, finely chopped); ½ tsp Red Pepper Flakes (1/2 tsp red pepper flakes); 0 pieces Table Salt (Salt to taste); 0 pieces Black Pepper (Pepper to taste); 4 cup Vegetable Broth (4 cups vegetable broth); 2 tbsp Maple Syrup (2 tbsp maple syrup); ¼ cup Coconut Cream (1/4 cup coconut cream); 0 pieces Pumpkin Seeds (Toasted pepitas for garnish)

Maple Sage Butternut Squash Soup - Soups And Stews (American)

45 minAmerican

Servings6

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Egg Free

Steps

1To a large soup pot over medium heat add olive oil. Then add onions & sauté until translucent. Sprinkle in a pinch of salt, pepper, ginger powder, chili flakes and then add sage, rosemary and garlic and sauté for another minute. Add in diced squash and apple then pour in vegetable broth. Cover and let simmer for about 30 minutes,
2Once the squash is tender, remove from heat and add in maple syrup and coconut cream. Blend until desired smoothness. I like to leave it a little chunky but you can also blend until it is smooth. Serve topped with toasted pepitas! Enjoy.