Butternut Squash Soup with Sage Pistachio Pesto Recipe

With fall in full swing and an abundance of squash available during this season, it’s officially soup season. This recipe, courtesy of Kat Jamieson, author of the “Blended” cookbook, is perfect for a cozy night at home any day of the week or as a delightful starter for a simple Thanksgiving or friendsgiving dinner.

Ingredients

• 1 large onion, thinly sliced and peeled
• 2 garlic cloves, smashed
• 4 cups cubed butternut squash
• 1 cup full-fat canned coconut milk (reserving 2 tbsp)
• 1/4 tsp cayenne pepper
• 1/4 tsp cinnamon
• Freshly cracked pepper
• Garnish: Drizzle of coconut milk

For the sage pesto

• 1 clove garlic
• 1 cup fresh parsley
• 1/2 cup fresh sage
• 1/4 cup shelled pistachios
• 1 tbsp nutritional yeast
• 1/2 cup olive oil
• 3/4 tsp pepper

Directions

1. In a large saucepan, heat olive oil over medium-high heat. Add thinly sliced onions and a pinch of salt. Sweat the onions for 5-6 minutes until they become soft.
2. Add the garlic and cook for an additional 2-3 minutes. Then, add the cubed butternut squash and cook for 5-7 minutes, stirring occasionally.
3. Add water and coconut milk to the pot and simmer until the squash is tender.
4. While the soup is cooking, prepare the pesto. Combine the garlic, parsley, sage, nutritional yeast, and pistachios in a food processor. Pulse until finely chopped. With the machine running, gradually stream in the olive oil. Season with salt and pepper.
5. Once the vegetables are soft and fully cooked, blend the soup in batches using a blender or an immersion blender. Taste and adjust the seasoning.
6. To serve, ladle the soup into bowls, garnish each spoonful with a tablespoon of sage pesto, and drizzle with a bit of coconut milk. Enjoy!