Satisfy your autumn cravings with this sage infused butternut squash soup by Anastasia Midas.

Enjoy this easy-to-make vegan, gluten-free, paleo, and whole30 approved recipe.

Sage Infused Butternut Squash

Instructions:

1. Preheat oven to 400°F

2. Cut and cube butternut squash into 1-inch cubes peeled and seeded, place into a bowl with 1 tablespoon of olive oil

3. Sprinkle seasoning mixture, salt and pepper onto squash and mix until coated, spread squash onto baking sheet and place in oven

4. Empty can of coconut milk into a sauce pan, add in four sage leaves and let simmer until fragrant

5. In a Dutch oven melt butter and add mirepoix, salt and pepper - cook until onions are translucent around 7 minutes

6. Add roasted squash, broth and increase heat to a boil

7. Once heat is at a boil, reduce to medium or until vegetables are tender which usually takes 10 minutes

8. Puree the soup in a food processor and remember to work in batches

9. Return pureed soup to original Dutch oven and mix in the coconut milk infused with sage

10. Voila

Enjoy!

Make sure to tag us when you try the recipe @justblackdenim & @anastasiamidas