Butternut squash soup is the perfect fall comfort food. But with Seal the Seasons in your freezer, you can get cozy with a bowl of it any time of year. Pair it with a sandwich, eat it as a meal, or serve it as an appetizer. If you’re planning to serve it for company, you can save some time making it the day before – it reheats really well and looks beautiful with garnishes!
Note: Use a little cream instead of the coconut milk for a richer soup
Directions
Thaw butternut squash
Add squash, vegetable stock, garlic, apple, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg in a large stockpot.
Cook on medium-high until the mixture reaches a simmer. Then cover, reduce heat to medium-low, and simmer for an additional 20-30 minutes or until the vegetables are all tender and mash easily with a fork. Remove and discard the sage. Stir in the coconut milk (or cream).
Transfer the soup into a blender and puree until smooth. Top with your favorite garnishes.
