no Sweat Vegan


Why you will love this recipe

– Simple & Delicious – Quick & Easy – Vegan/Vegetarian – Kid-friendly

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Prep Time 10 Min

Rolling Time: 1 HR

Key Ingredients

– Butternut Squash – Garlic – Yellow Onion

Preheat the oven. Tap below for the full recipe!

Step 1


Peel and cube the butternut squash. Slice the top off of the garlic so that all of the cloves are exposed.

Spread the butternut squash on a sheet pan and place the garlic head in the middle.

Step 3

Roast for 35 to 40 minutes, or the butternut squash until fork tender and lightly caramelized on the bottom.

Step 4

While the squash is roasting, dice the onion and chop the sage. When the butternut squash has about 5 minutes left to roast, add the onion and sage to a large pot with a drizzle of olive oil.

Step 5

Remove the butternut squash from the oven. Set the garlic aside to cool.

Step 6

Add the butternut squash to the onions and sage, and stir to combine.

Step 7

Add the broth, coconut milk, ginger, salt, and nutmeg to the pot. Remove the cloves from the head of garlic and add them to the soup.

Step 8

Blend the soup with an immersion blender until smooth. Garnish and serve right away or store for later.

Step 9

Enjoy! For the full recipe and instructions, tap below!


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