Butternut Squash Soup with Toasted Pine Nuts and Sage

Print this Recipe

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.
Butternut Squash Soup with Toasted Pine Nuts and Sage served with Sprouted Seed Crackers Recipe

Butternut Squash Soup with Toasted Pine Nuts and Sage served with Sprouted Seed Crackers Recipe

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 Organic Seed Flour 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 Organic Seed Flour Crackers