Caramelized roasted butternut squash blended with fresh sage, warm ginger, nutmeg, and coconut cream, topped with roasted pepitas.
Ingredients
1 large butternut squash (peeled, seeded & cubed)
1 yellow onion & 4 garlic cloves
3 cups vegetable broth
1/2 cup coconut cream or heavy cream
1 tbsp olive oil & 1 tsp fresh sage
Toasted pumpkin seeds for garnish
Instructions
Toss squash, onion, and garlic with olive oil, salt, and pepper; roast at 400°F (200°C) for 30 minutes until caramelized.
Transfer roasted vegetables to a Dutch oven with vegetable broth and fresh sage.
Simmer for 10 minutes, then blend with an immersion blender until completely silky.
Stir in coconut cream and a pinch of nutmeg.
Serve warm garnished with toasted pumpkin seeds and a swirl of cream.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Toss squash, onion, and garlic with olive oil, salt, and pepper; roast at 400°F (200°C) for 30 minutes until caramelized.
Transfer roasted vegetables to a Dutch oven with vegetable broth and fresh sage.
Simmer for 10 minutes, then blend with an immersion blender until completely silky.
Stir in coconut cream and a pinch of nutmeg.
Serve warm garnished with toasted pumpkin seeds and a swirl of cream.
