Butternut Squash Soup with Sage Croutons

Ingredients

For the Soup

• 1 large butternut squash, peeled and cubed (about 4 cups)

• 1 tbsp olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 2 carrots, chopped

• 4 cups vegetable or chicken broth

• ½ cup heavy cream or coconut milk

• ½ tsp ground nutmeg

• Salt & pepper, to taste

• 1 tbsp butter (optional for extra richness)

For the Sage Croutons

• 3 cups cubed crusty bread (French or sourdough)

• 3 tbsp olive oil or melted butter

• 1 tsp garlic powder

• 1–2 tbsp fresh chopped sage (or 1 tsp dried)

• Salt & pepper to taste

Instructions

1. Make the Soup

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and garlic; sauté 5–6 minutes until softened.

3. Add cubed butternut squash, nutmeg, salt, and pepper.

4. Pour in broth and bring to a simmer.

5. Cook 20–25 minutes, until squash is fork-tender.

6. Use an immersion blender (or transfer carefully to a blender) to puree until smooth.

7. Stir in heavy cream or coconut milk.

8. Add butter for extra silkiness (optional).

9. Taste and adjust seasoning.

2. Make the Sage Croutons

10. Preheat oven to 375°F (190°C).

11. Toss bread cubes with olive oil or butter, garlic powder, sage, salt, and pepper.

12. Spread on a baking sheet and bake 10–12 minutes, or until golden and crispy.

3. Serve

13. Ladle hot soup into bowls.

14. Top generously with sage croutons.

15. Add a swirl of cream and extra fresh sage if desired.