I’m ready for the fall season, are you? 

This soup is very special to me since mom taught me how to make it. It's rich, creamy and a perfect addition to your fall recipe list. Garnished with chopped pecans and fresh sage, it is exactly what you need on a crisp fall evening. 

Serves 6

Prep Time: 10 mins

Cook Time: 50 mins

Ingredients

1 Butternut Squash, peeled and cubed 

3 Carrots, peeled and diced

4 Celery stalks, chopped

2 large Onions, diced

2 tsp Ginger, grated

3 cloves of Garlic, minced

¼ cup salted Butter

3 ½ - 4 cups Vegetable Broth

1 Chicken Bouillon Cube

½ cup Coconut Milk

2 tbsp Sage, chopped

2 tbsp Red Pepper flakes

½ tsp Salt

Garnish

1/4 cup Pecans, chopped

1/4 cup Fresh Sage, chopped

Directions

1. Using a large pot, heat butter at medium heat. Sauté onions, garlic, ginger and celery for 5 to 6 minutes. Add carrots, squash and cook for 10 minutes covered, stirring occasionally. 

2. Add vegetable broth, bouillon cube, salt, red pepper flakes and sage, then stir. Cook for another 25 - 30 minutes covered until carrots and squash are tender. 

3. Reduce to low-medium heat then carefully transfer the soup in batches to a blender or use an immersion blender. Blend until smooth. 

4. Transfer the soup back into the pot at low heat, add coconut milk, simmer covered for 6 minutes. Garnish with chopped pecans or fresh herbs.