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Bowl of golden turmeric butternut soup with crisp sage leaves beside torn sourdough on a rustic wooden table

Roasted Turmeric Butternut and Sage Soup with Coconut Milk

A dairy-free butternut soup with turmeric, ginger and sage. Roast, simmer, blend, and top with crisp sage leaves.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soup
Cuisine: Fall Comfort Food
Calories: 141
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 kg butternut squash / 2.2 lb; peeled, seeded, cut into 2.5 cm / 1-inch cubes (about 1.2 kg whole)
  • 1 yellow onion large (200 g); cut into 8 wedges
  • 4 tbsp olive oil 3 tbsp for roasting, 1 tbsp for the pot
  • 1 tsp fine sea salt divided, plus more to taste
  • 1/2 tsp black pepper
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
  • 2 tsp ground turmeric
  • 12 leaves fresh sage leaves roughly chopped
  • 900 ml low-sodium vegetable broth / 3 3/4 cups; gluten-free if needed
  • 200 ml full-fat coconut milk / 3/4 cup; shake the can before opening
  • 1 tbsp lemon juice about 1/2 lemon
For the crispy sage
  • 8 leaves fresh sage leaves whole, dry
  • 1 tbsp olive oil

Method
 

  1. Heat the oven to 220 C / 425 F. Toss the squash cubes and onion wedges on a 33 x 46 cm / 13 x 18-inch sheet pan with 3 tbsp olive oil, 1/2 tsp of the salt and the black pepper. Spread everything in a single layer with space between the pieces so it browns instead of steams.
  2. Roast for 35 minutes, flipping the pieces once at the 20-minute mark, until the edges are browned and a knife slides into the squash with no resistance.
  3. Heat the remaining 1 tbsp olive oil in a 5-quart / 4.7 L pot over medium heat. Add the garlic, ginger, 12 chopped sage leaves and turmeric. Stir for 30 to 45 seconds until fragrant.
  4. Add the roasted squash and onion, the broth and the remaining 1/2 tsp salt. Scrape any browned bits from the sheet pan into the pot with a splash of broth. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.
  5. While the soup simmers, heat 1 tbsp olive oil in a 20 cm / 8-inch skillet over medium heat. Fry the 8 whole sage leaves for 30 to 45 seconds until crisp, then lift them onto a paper towel.
  6. Stir the coconut milk and lemon juice into the pot. Blend with an immersion blender for 1 to 2 minutes until completely smooth. For a countertop blender, work in batches, fill it no more than halfway and vent the lid. Thin with hot broth or water if needed, then taste and add salt.
  7. Ladle into bowls and top with the crispy sage and a crack of black pepper.

Notes

  • Roast the squash in one layer so the cubes brown instead of steam.
  • Cook the turmeric in oil for under a minute before adding the broth.
  • Blend hot soup in batches, filling a countertop blender no more than halfway.
  • Taste and adjust the salt and lemon juice after blending, not before.