Warm up with this delightful creamy pumpkin and sage soup, the perfect comfort food for chilly days. Made with roasted butternut squash, fragrant sage, and creamy coconut milk, this recipe is not only delicious but also simple to prepare. In just 35 minutes, you can create a cozy bowl of goodness that’s sure to impress. Click through now to explore the full recipe and enjoy the rich flavors of fall in every spoonful!
1 medium butternut squash, peeled and diced into 1-inch cubes
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth (low-sodium recommended)
1 can (14 oz) coconut milk (full-fat for creaminess)
1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
Pumpkin seeds for garnish (optional, toasted for extra flavor)