Butternut Squash Soup
- 1 tablespoon olive oil
- 1 white onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 2-3 cups vegetable broth
- 1 carrot, peeled and roughly chopped
- 1 Granny Smith apple, cored and roughly chopped
- 1 medium (about 3–4 lb) butternut squash, peeled, seeded and diced
- 1 sprig fresh-sage
- 1/8 teaspoon cayenne
- pinch of ground cinnamon and nutmeg
- 1/2 cup unsweetened coconut milk
- fine sea salt and freshly cracked black pepper, to taste
- optional garnishes: smoked paprika, extra drizzle of unsweetened coconut milk, or see more ideas above
Method:
- Sauté the onion and garlic. Heat the olive oil in a large stockpot over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and sauté for 1 to 2 more minutes, stirring frequently, until fragrant
- Simmer: Add the vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg and stir to combine. Continue cooking until the soup reaches a simmer. Then cover, reduce heat to medium-low, and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork. Remove and discard the sage. Stir in the coconut milk.
- Purée: Use an immersion blender to purée the soup until smooth.
- Season and serve: Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes such as petitas, black pepper, cream or coconut cream, crisp bacon, micro-greens or crisp sage leaves.
Brought to you by “Gimme some Oven"
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