Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • ½ cup yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh sage leaves (chopped)
  • 2 pounds butternut squash (peeled, de-seeded & cubed)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 1 cup vegetable broth
  • ¾ cup almond milk

Instruction

  • Add the olive oil to a deep skillet or dutch oven over medium-high heat.
  • Add the diced onion and saute 3-5 minutes.
  • Add the minced garlic and fresh chopped sage, saute for an additional minute.
  • Add the butternut squash, salt, pepper and nutmeg to the skillet, cook for 4-6 minutes.
  • Pour the vegetable broth over the squash.
  • Place a lid on the pan, reduce the heat to low and cook the squash until it’s fork tender but not falling apart, about 8-10 minutes.
  • Once the squash is tender, transfer all of the ingredients from the pan to a food processor or blender.
  • Add the almond milk to the blender.
  • Blend until smooth. See the notes below for serving options.