Creamy Butternut Squash Soup with Dried Sage

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried sage
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream (or coconut milk for a dairy-free option)
• Fresh sage leaves (for garnish, optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and sauté for an additional 1 minute, until fragrant.
3. Add the cubed butternut squash to the pot and sauté for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth, dried sage, ground nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the butternut squash is tender.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth and creamy.
6. Return the soup to the pot, stir in the heavy cream (or coconut milk), and heat over low heat until warmed through.
7. Taste and adjust the seasoning with more salt and pepper if needed.
8. Ladle the Creamy Butternut Squash Soup into bowls and garnish with fresh sage leaves, if desired.

Tips:

• For a twist, you can add a touch of sweetness by stirring in a tablespoon of maple syrup or honey.
• Customize the soup by adding roasted pumpkin seeds, crumbled bacon, or a dollop of Greek yogurt on top.
• Feel free to use other winter squashes, like acorn or kabocha, in place of butternut squash.