Vegan Butternut Squash Soup Recipe

Vegan Butternut Squash Bisque is great alone, but crispy fried sage leaves make it ideal! 

– 1 large butternut squash – ½ yellow onion chopped – 1 cup full-fat coconut milk – 1 Tbsp pure maple syrup – ¼ tsp ground cinnamon – 1½ tsp sea salt For the Crispy Sage: – 6 leaves to 8 Sage – ¼ cup avocado oil

Ingredient

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1

Heat the oven to 375°F. Remove the butternut squash's tip and tail and scrape out the seeds and guts. 

Direction

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2

Rub the flesh with olive or avocado oil, sea salt, and cinnamon.Roast both halves face-down on a middle rack baking sheet for 40–50 minutes until fork-tender. 

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3

Over medium-high heat, heat 2 tablespoons of olive oil in a medium skillet while the butternut squash roasts. Chopped onion. For 10 minutes, stir-fry onion until golden. 

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4

Cool roasted butternut squash and scoop out the meat. Blend flesh. Smoothly blend onions, coconut milk, and maple syrup. Stir soup constantly in a saucepan until heated. 

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Heat avocado oil in a small skillet on medium-high. Gently lay sage leaves flat on hot oil. Cook 20-30 seconds, flip, and cook 10-20 seconds. 

Make the Crispy Fried Sage (Optional) 

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2

Carefully remove fried sage leaves to a paper towel-lined plate with a fork. Season with sea salt. Serve cinnamon-topped butternut squash bisque with fried sage leaves.

Also See

Crock Pot Chicken Tikka Masala Recipe