Creamy Butternut Squash Fall Soup with Sage and Nutmeg

1.Preheat your oven to 400°F (200°C).

2.Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 25-30 minutes, or until tender and slightly caramelized.

3.In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.

4.Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

5.Once the butternut squash is roasted, add it to the pot with the onions and garlic. Pour in the vegetable broth and bring to a simmer.

6.Stir in the ground nutmeg and dried sage, and let the soup simmer for about 10-15 minutes to allow the flavors to meld.

7.Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, but be careful with the hot liquid.

8.Once blended, stir in the coconut milk and adjust the seasoning with salt and pepper to taste. Heat through for another 5 minutes.

9.Serve the soup hot, garnished with fresh sage leaves if desired.