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Sweet and Savory Winter Soup
I’ve always loved and experimented with butternut squash and fennel soup – there’s endless combinations of carrot, ginger, pumpkin, apple, etc. For this recipe I chose my all-time favorites from all my experimenting!
Sage, granny smith apple, fennel, carrot, ginger and squash make the best, most delicious winter soup! Add a hint of herbs and a bit of coconut milk to make it thick, creamy and full of flavor!
Don’t get me wrong, I love how baking the squash before blending gives it such a unique and toasty flavor, but your girl doesn’t always have that kind of patience.
This is a one-pot convenience soup that’s quick to make and full of all the same amazing flavor! Feel free to bake it beforehand if you’d like, but this recipe speeds up the process tremendously!
Creamy with flavors of Apple and Sage
I’ve tried making this soup with a few other plant milks (cashew, almond, soy), and nothing seems to compare to coconut milk. It adds that hint of sweetness and its thickness lets you drizzle that fun and beautiful swirl on top of the soup!
Because it’s naturally thick from the coconut cream, it resembles the traditional dairy cream typically used for this soup; so for any dairy-drinkers wanting to try something new or cut back on dairy, you won’t even know the difference!
Complimentary Herbs for Butternut Squash Soup
Sage has always held a special place in my heart – it has a sweet, earthy flavor that I just can’t get enough of. I find it perfect for almost all my fall and winter recipe needs. It’s also great in bean dishes, and pairs well with rosemary, thyme, garlic, onion and oregano!
This recipe is:
It’s also perfect with some toasted bread or some crackers. I just know you’ll love it!
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