30+ Flavorful Holiday Low-Sodium Low-Carb Soup Recipes for You

The holiday season is synonymous with rich foods, indulgent meals, and cozy get-togethers.

However, for those looking to keep their celebrations healthy without sacrificing flavor, low-sodium, low-carb soups make for the perfect choice.

Whether you’re managing your sodium intake, following a low-carb diet, or simply seeking lighter options to balance out heavier holiday meals, these hearty soups are sure to delight your taste buds and warm your spirit.

In this article, we’ve rounded up over 30 holiday-inspired soup recipes that are not only low in sodium and carbs but also packed with festive flavors.

From creamy and comforting to light and refreshing, these recipes cater to all tastes and dietary preferences.

Say goodbye to bland, health-conscious meals and hello to a range of soups that will make your holiday season extra special.

30+ Flavorful Holiday Low-Sodium Low-Carb Soup Recipes for You

There you have it—over 30 delicious, low-sodium, low-carb soup recipes that will help you stay healthy and satisfied throughout the holiday season.

These soups are a testament to the fact that nutritious eating doesn’t have to mean sacrificing flavor or festive cheer.

With a variety of flavors, textures, and seasonal ingredients, you’ll find the perfect bowl to complement your holiday gatherings or simply enjoy as a nourishing meal on a cold winter day.

So, gather your ingredients, bring out your favorite soup pot, and let these recipes help you celebrate the season in a flavorful and health-conscious way.

Low Sodium Turkey & Vegetable Soup

This hearty turkey and vegetable soup is perfect for the holiday season, offering rich flavors without the added sodium. It’s a great way to use up leftover turkey while keeping things low-carb and nutritious.

Ingredients

• 1 lb cooked turkey breast, shredded or diced
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 cup fresh green beans, cut into 1-inch pieces
• 4 cups low-sodium chicken or turkey broth
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tbsp fresh parsley, chopped
• 1 bay leaf
• Salt-free seasoning blend, to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onions and cook until translucent, about 3 minutes. Add minced garlic and cook for an additional 1 minute.
2. Add carrots, celery, zucchini, and green beans to the pot and sauté for 5 minutes, stirring frequently.
3. Pour in the low-sodium broth, add the shredded turkey, thyme, parsley, and bay leaf. Season with salt-free seasoning blend and black pepper to taste.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 25–30 minutes, or until the vegetables are tender and the flavors meld.
5. Remove the bay leaf before serving.

The combination of turkey and fresh vegetables in this soup provides a nutritious meal that’s full of flavor and perfect for warming up on a cold holiday night. The lack of added salt allows the natural flavors of the vegetables and turkey to shine through, while the herbs and seasoning blend elevate it without overpowering the dish.

Spiced Butternut Squash & Cauliflower Soup

This creamy butternut squash and cauliflower soup is made without any cream or added sodium, perfect for those looking for a low-carb, hearty holiday option. The warming spices bring a festive touch to your meal.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 head of cauliflower, broken into florets
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk (or any unsweetened plant-based milk)
• Salt-free seasoning blend, to taste
• Fresh cilantro, for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the butternut squash and cauliflower with 1 tbsp of olive oil, and roast on a baking sheet for 25–30 minutes until golden and tender.
2. In a large pot, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute.
3. Add the roasted butternut squash and cauliflower to the pot. Sprinkle in the ground cumin, cinnamon, and nutmeg, and stir for 1 minute to toast the spices.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes, allowing the flavors to blend.
5. Use an immersion blender to puree the soup until smooth or transfer in batches to a countertop blender. Stir in the almond milk, season with salt-free seasoning blend to taste, and reheat if necessary.
6. Serve garnished with fresh cilantro.

The combination of butternut squash and cauliflower offers a silky-smooth base, while the warming spices create a cozy and inviting flavor profile perfect for the holiday season. This soup is nutritious, filling, and brings out the best in each ingredient without needing excess sodium or carbs.

Holiday Spinach & Mushroom Soup

This holiday-themed spinach and mushroom soup is a low-sodium, low-carb option that’s rich in flavor and comforting. The earthy mushrooms pair beautifully with the vibrant spinach for a nutrient-packed dish.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 lb fresh mushrooms, sliced
• 4 cups low-sodium vegetable or chicken broth
• 2 cups fresh spinach, roughly chopped
• 1/2 tsp dried thyme
• 1/4 tsp dried rosemary
• Salt-free seasoning blend, to taste
• Freshly ground black pepper, to taste
• Optional: a splash of unsweetened coconut milk for added creaminess

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for another minute.
2. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and become golden, about 8–10 minutes.
3. Pour in the broth and bring to a boil. Lower the heat and add the thyme, rosemary, and a pinch of black pepper. Simmer for 15–20 minutes.
4. Add the chopped spinach and continue simmering for another 5 minutes until the spinach is wilted and tender.
5. Adjust the seasoning with the salt-free seasoning blend and more black pepper if needed. Stir in a splash of coconut milk for added richness, if desired.
6. Serve hot, garnished with a sprinkle of freshly chopped parsley or a few extra sautéed mushrooms.

This soup is a well-balanced combination of earthy mushrooms and nutrient-rich spinach that embodies the warmth of the holiday season. It’s comforting without being heavy, and the addition of coconut milk provides just a touch of creaminess without going overboard on carbs or sodium. Perfect for a light holiday lunch or dinner.

Winter Vegetable & Herb Soup

This warming winter vegetable and herb soup is a low-sodium, low-carb holiday option that’s packed with flavor and nutrients. Perfect as an appetizer or a light main course, it’s ideal for celebrating the season in a healthy way.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and diced
• 2 cups chopped kale or Swiss chard
• 1 cup Brussels sprouts, halved
• 1 cup diced parsnips
• 4 cups low-sodium vegetable broth
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• Salt-free seasoning blend, to taste
• Freshly ground black pepper, to taste
• Lemon wedges, for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Stir in the garlic and cook for another minute.
2. Add the sweet potato, Brussels sprouts, and parsnips to the pot and sauté for 5 minutes.
3. Pour in the vegetable broth, then add the oregano, thyme, and paprika. Bring to a boil, reduce the heat, and simmer for 20–25 minutes, or until the vegetables are tender.
4. Stir in the chopped kale or Swiss chard and simmer for another 5 minutes.
5. Season with salt-free seasoning blend and freshly ground black pepper to taste. Serve with a wedge of lemon for a bright touch.

This hearty soup combines the sweetness of sweet potatoes with the earthy flavors of parsnips and Brussels sprouts. The kale adds a nutrient-rich, vibrant green element that enhances the dish. The herbs and spices bring warmth and depth without needing extra sodium, making it perfect for holiday gatherings or cozy evenings.

Low-Sodium Chicken & Broccoli Soup

This comforting chicken and broccoli soup is low in sodium and carbs, offering a hearty, satisfying option for the holidays. It’s simple, nourishing, and packed with protein and vitamins.

Ingredients

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breast, cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 1 cup cauliflower florets
• 4 cups low-sodium chicken broth
• 1/2 cup unsweetened almond milk (or preferred plant-based milk)
• 1/2 tsp dried basil
• 1/2 tsp dried dill
• Salt-free seasoning blend, to taste
• Freshly ground black pepper, to taste
• Optional: grated Parmesan cheese for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until it’s no longer pink, about 5–7 minutes. Remove chicken and set aside.
2. In the same pot, add chopped onion and sauté until translucent, about 3 minutes. Stir in minced garlic and cook for 1 more minute.
3. Add the broccoli and cauliflower florets, then pour in the chicken broth. Bring to a boil, reduce the heat, and simmer for 10–15 minutes until the vegetables are tender.
4. Return the chicken to the pot and stir in the almond milk, basil, and dill. Simmer for another 5 minutes.
5. Season with salt-free seasoning blend and freshly ground black pepper to taste. Serve hot with a sprinkle of grated Parmesan, if desired.

This chicken and broccoli soup is full of healthy vegetables and lean protein, making it a great holiday meal option. The unsweetened almond milk adds a creamy texture without adding extra carbs or sodium. The combination of herbs enhances the flavor profile while keeping the soup light and refreshing.

Holiday Cauliflower & Spinach Soup

A creamy, comforting cauliflower and spinach soup that’s low in carbs and sodium, this recipe is perfect for a light holiday starter. The addition of a hint of nutmeg gives it a festive twist that pairs well with seasonal flavors.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large head of cauliflower, cut into florets
• 4 cups low-sodium vegetable broth
• 1/2 cup unsweetened coconut milk (or any preferred milk)
• 2 cups fresh spinach, chopped
• 1/2 tsp ground nutmeg
• 1/2 tsp ground white pepper
• Salt-free seasoning blend, to taste
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for an additional 1 minute.
2. Add the cauliflower florets and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 15–20 minutes until the cauliflower is tender.
3. Use an immersion blender to puree the soup until smooth or transfer in batches to a countertop blender. Stir in the coconut milk and ground nutmeg.
4. Add the chopped spinach and cook for another 3–4 minutes until wilted.
5. Season with white pepper and salt-free seasoning blend to taste. Serve garnished with fresh parsley.

This cauliflower and spinach soup has a silky texture with just the right amount of creaminess. The nutmeg adds a festive touch, making it a perfect choice for the holidays. It’s both light and filling, ensuring you stay satisfied without the heaviness that often comes with holiday meals.

Lemon Herb Turkey Soup

A bright and refreshing take on holiday soup, this lemon herb turkey soup is low in sodium and carbs, perfect for a light but satisfying meal. The combination of turkey, vegetables, and zesty lemon gives it a fresh flavor that will rejuvenate your holiday table.

Ingredients

• 1 lb cooked turkey breast, shredded or diced
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped carrots
• 1 cup celery, chopped
• 1 zucchini, diced
• 4 cups low-sodium chicken broth
• 1 lemon, juiced and zest reserved
• 1 tsp dried dill
• 1 tsp fresh thyme leaves (or 1/3 tsp dried thyme)
• 1/2 tsp ground black pepper
• Salt-free seasoning blend, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for 1 more minute.
2. Add the chopped carrots and celery to the pot and sauté for 5 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
4. Add the diced zucchini and shredded turkey. Stir in the lemon juice, reserved zest, dill, thyme, and black pepper. Simmer for another 10 minutes until the vegetables are tender.
5. Season with salt-free seasoning blend to taste. Serve garnished with fresh parsley.

This soup is perfect for the holiday season with its refreshing citrus notes and hearty turkey. The lemon adds brightness, balancing the depth of the broth and herbs, making this a light but flavorful dish that works well as a starter or a standalone meal.

Creamy Spinach & Mushroom Soup

This creamy spinach and mushroom soup is a holiday favorite that’s easy to prepare and perfect for those seeking a low-sodium, low-carb option. The richness from the coconut milk adds a luxurious texture without added carbs or sodium.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 lb fresh mushrooms, sliced
• 4 cups low-sodium vegetable broth
• 1/2 cup unsweetened coconut milk
• 2 cups fresh spinach, roughly chopped
• 1/2 tsp ground nutmeg
• 1/2 tsp dried thyme
• Salt-free seasoning blend, to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for an additional minute.
2. Add the mushrooms to the pot and cook until they release their moisture and turn golden, about 7–8 minutes.
3. Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 15 minutes.
4. Stir in the coconut milk, ground nutmeg, and thyme, and cook for another 5 minutes.
5. Add the spinach and cook for 3–4 minutes until wilted.
6. Season with salt-free seasoning blend and black pepper to taste. Serve hot.

This creamy spinach and mushroom soup brings a rich, comforting flavor that’s perfect for a holiday meal. The coconut milk adds a hint of sweetness that pairs perfectly with the earthy mushrooms and vibrant spinach, making it an easy, elegant choice for any holiday spread.

Spicy Roasted Tomato & Basil Soup

This roasted tomato and basil soup is a warm and inviting holiday dish, perfect for those who enjoy a touch of spice. Made without added sodium or high-carb ingredients, it’s both healthy and full of bold flavors.

Ingredients

• 4 cups ripe tomatoes, chopped (or use canned whole tomatoes)
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, peeled
• 1/4 tsp red pepper flakes (adjust to taste)
• 4 cups low-sodium vegetable broth
• 1/2 cup unsweetened almond milk
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Fresh basil leaves, for garnish
• Salt-free seasoning blend, to taste

Instructions

1. Preheat the oven to 425°F (220°C). Place the chopped tomatoes and whole garlic cloves on a baking sheet and drizzle with 1 tbsp of olive oil. Roast for 25–30 minutes until the tomatoes are caramelized and soft.
2. Heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent.
3. Add the roasted tomatoes, garlic, and red pepper flakes to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth or transfer in batches to a countertop blender. Stir in the almond milk, oregano, and basil.
5. Season with salt-free seasoning blend to taste. Serve garnished with fresh basil leaves.

The combination of roasted tomatoes and garlic creates a rich, sweet base, while the touch of red pepper flakes adds a subtle heat. This soup is perfect for a holiday meal, providing comforting flavors without being heavy. The almond milk adds a creamy texture that enhances the soup’s depth, making it a standout dish.

Ginger Carrot & Turmeric Soup

A warming and aromatic soup, this ginger carrot and turmeric creation is perfect for the holidays. It is low in sodium and carbs, making it a healthy option that doesn’t sacrifice flavor. The blend of spices adds a festive touch and a subtle kick, perfect for holiday gatherings.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 large carrots, peeled and chopped
• 1 tbsp fresh ginger, grated
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 4 cups low-sodium vegetable broth
• 1/2 cup unsweetened coconut milk (or preferred plant-based milk)
• Salt-free seasoning blend, to taste
• Fresh cilantro or parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Stir in the garlic and cook for an additional minute.
2. Add the grated ginger, turmeric, and cumin to the pot, stirring well to coat the onion and garlic.
3. Add the carrots and vegetable broth. Bring to a boil, reduce the heat, and simmer for 20–25 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth or transfer in batches to a countertop blender. Stir in the coconut milk and adjust seasoning with salt-free seasoning blend.
5. Serve garnished with fresh cilantro or parsley.

The combination of ginger and turmeric not only adds a vibrant color but also imparts anti-inflammatory properties that are perfect for winter wellness. The natural sweetness of the carrots balances the earthiness of the spices, creating a soup that’s both comforting and refreshing.

Zucchini & Basil Soup

This light and fresh zucchini and basil soup is ideal for the holidays when you’re looking for a healthier option. It’s low-sodium, low-carb, and offers a burst of flavor from the basil, perfect as an appetizer or a simple lunch.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 medium zucchinis, chopped
• 2 cups low-sodium vegetable broth
• 1/2 cup unsweetened almond milk
• 1/2 tsp dried basil (or 1 tbsp fresh basil, chopped)
• Salt-free seasoning blend, to taste
• Fresh basil leaves, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Stir in the garlic and cook for an additional minute.
2. Add the chopped zucchini and sauté for 5–6 minutes until they start to soften.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes, or until the zucchini is tender.
4. Use an immersion blender to puree the soup until smooth or transfer in batches to a countertop blender. Stir in the almond milk and dried basil (or fresh basil if using).
5. Season with salt-free seasoning blend to taste. Serve hot, garnished with fresh basil leaves.

This soup is perfect for those who want a refreshing yet hearty holiday dish. The zucchini provides a mild base that allows the fresh basil to shine through, creating a soothing, light soup. The almond milk adds a subtle creaminess without the heaviness of traditional creams.

Low-Sodium Cabbage & Sausage Soup

A robust and satisfying option, this low-sodium cabbage and sausage soup is hearty and ideal for the holiday season. It’s rich with the flavors of fennel and herbs and pairs well with a crisp salad or crusty low-carb bread.

Ingredients

• 1 tbsp olive oil
• 1 lb low-sodium turkey or chicken sausage, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups shredded cabbage
• 1 large carrot, sliced
• 1/2 cup diced tomatoes (canned, no salt added)
• 4 cups low-sodium chicken broth
• 1/2 tsp ground fennel seed
• 1/2 tsp paprika
• 1/2 tsp dried thyme
• Salt-free seasoning blend, to taste
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned, about 5–6 minutes. Remove and set aside.
2. Add the chopped onion to the pot and sauté until translucent, about 3–4 minutes. Stir in the garlic and cook for another minute.
3. Add the shredded cabbage, sliced carrot, and diced tomatoes to the pot. Pour in the chicken broth and bring to a boil.
4. Reduce the heat and simmer for 20–25 minutes, or until the vegetables are tender.
5. Stir in the fennel seed, paprika, and thyme. Return the sausage to the pot and simmer for an additional 5 minutes.
6. Season with salt-free seasoning blend to taste. Serve hot, garnished with fresh parsley.

This cabbage and sausage soup is perfect for those seeking a cozy, protein-packed option. The fennel and thyme add depth, complementing the savory sausage and cabbage. It’s a warm, hearty dish that’s satisfying and full of holiday flavors.

Herbed Cauliflower & Leek Soup

A creamy, herb-infused soup perfect for cozy holiday meals. This cauliflower and leek soup is low in sodium and carbs but full of flavor. The combination of cauliflower and leeks, accented with herbs, creates a comforting and aromatic dish that feels indulgent yet light.

Ingredients

• 2 tbsp olive oil
• 1 large leek, white and light green parts only, cleaned and chopped
• 2 cloves garlic, minced
• 1 large head of cauliflower, cut into florets
• 4 cups low-sodium vegetable broth
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 cup unsweetened coconut milk (or preferred plant-based milk)
• Salt-free seasoning blend, to taste
• Fresh chives, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped leek and sauté until tender, about 4–5 minutes. Stir in the minced garlic and cook for 1 more minute.
2. Add the cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the cauliflower is very tender.
3. Use an immersion blender to puree the soup until smooth or transfer in batches to a countertop blender. Stir in the coconut milk, dried thyme, and rosemary.
4. Season with salt-free seasoning blend to taste. Serve garnished with chopped chives.

This herbed cauliflower and leek soup is perfect for a holiday meal when you want something light yet satisfying. The subtle flavors of leek and cauliflower, enhanced by coconut milk, create a velvety texture. The herbs provide a festive touch, making this soup a flavorful, elegant option.

Spicy Shrimp & Avocado Soup

A warm and zesty holiday soup with a little heat, this shrimp and avocado soup is both satisfying and unique. It’s low in sodium and carbs, with fresh, clean flavors that make it perfect for a festive starter or main course.

Ingredients

• 1 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and chopped (optional for heat)
• 1/2 tsp ground cumin
• 4 cups low-sodium chicken or vegetable broth
• 1 lime, juiced
• 1/2 cup diced tomatoes (canned, no salt added)
• 1 ripe avocado, diced
• Salt-free seasoning blend, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Stir in the garlic and chopped jalapeño (if using) and cook for 1 more minute.
2. Add the cumin and cook for an additional 30 seconds to release its flavor.
3. Pour in the chicken or vegetable broth and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Add the shrimp to the pot and cook for 3–4 minutes, or until they turn pink and are cooked through.
5. Stir in the lime juice and season with salt-free seasoning blend to taste.
6. Serve in bowls and top with diced avocado and fresh cilantro.

This shrimp and avocado soup is a delightful holiday dish that combines light, refreshing flavors with a touch of spice. The avocado adds a creamy element that balances the heat and richness of the shrimp, making it a perfect addition to any holiday meal.

Winter Squash & Sage Soup

This warm and velvety winter squash and sage soup is perfect for chilly holiday days. It’s low-sodium and low-carb, showcasing the natural sweetness of squash and the earthy aroma of sage. It’s a comforting dish that’s simple to prepare but full of complex flavors.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large butternut squash, peeled, seeded, and cubed
• 4 cups low-sodium vegetable broth
• 1/2 tsp ground sage
• 1/2 tsp ground cinnamon
• 1/2 cup unsweetened almond milk (or preferred plant-based milk)
• Salt-free seasoning blend, to taste
• Fresh sage leaves, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent. Stir in the garlic and cook for an additional minute.
2. Add the cubed butternut squash and vegetable broth. Bring to a boil, reduce the heat, and simmer for 20–25 minutes, or until the squash is tender.
3. Use an immersion blender to puree the soup until smooth or transfer in batches to a countertop blender. Stir in the almond milk, ground sage, and cinnamon.
4. Season with salt-free seasoning blend to taste. Serve garnished with fresh sage leaves.

This winter squash and sage soup is perfect for a holiday meal that feels rich and satisfying without being overly heavy. The combination of sweet squash and fragrant sage creates a warm, inviting dish that embodies the spirit of the season.

Note: More recipes​ are coming soon!