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Butternut Squash Soup with Toasted Pine Nuts and Sage

  • Prep Time: 5 min
  • Cook Time: 40 min
  • Total Time: 45 min
  • Yield: 4-6 servings
This Butternut Squash Soup is the perfect option for when you are craving something cozy and warm on a chilly fall night. 

Ingredients:

Soup
6 heaping cups cubed butternut squash 
1 tbsp + 1tsp avocado oil, divided
1 tsp 5-spice
1/2 tsp salt
Pepper, to taste
1/2 medium onion
 4 cups vegetable stock 
Simple Mills Sprouted Seed Crackers

Garnish
Dairy or nondairy cream
Toasted pine nuts
Fresh sage
Black pepper, to taste

Instructions:

PREHEAT oven to 400ºF and line a baking sheet with parchment paper.
SPREAD butternut squash cubes onto the sheet, drizzle with 1 tablespoon of avocado oil and season with 5-spice, salt and pepper.
TOSS to cover all butternut squash cubes.BAKE for 20-30 minutes or until tender.
LET butternut squash cool slightly as you heat up a large saucepan.
ADD remaining 1 teaspoon of avocado oil and onion and cook until translucent.
TRANSFER onion, butternut squash cubes and vegetable stock into a blender and blend until smooth.
TASTE and adjust seasonings to your liking.
RETURN to the saucepan to heat through.
TOP with a touch of cream, toasted pine nuts, fresh sage and a crack of pepper.
SERVE with any Simple Mills Sprouted Seed Crackers