Posted on 21 Oct at 14:00h in Healthy Eating, Recipe 4 Comments
The other day my friend Kelly and I had a delicious lunch at Chaco Canyon, a local organic cafe. Kelly order an amazing squash soup loaded with sage. It has been on mind every since to try and recreate it. I played with several recipes, took what I liked from each and here is what I came up with. Hope you love it! Enjoy.
Roasted Butternut Squash and Sage Soup Recipe
- 3 pounds butternut squash. I used the already cut variety found in Whole Foods or Trader Joe’s or you can cut and cube yourself.
- 2 tablespoons of Ghee (or unsalted butter)
- Splash of olive oil
- 1 medium Granny Smith apple
- 1/2 medium yellow onion
- 12 – 15 fresh sage leaves
- 2 cloves of garlic – chopped
- ~ 1 inch piece of fresh ginger – chopped
- 4 cups low-sodium vegetable broth
- 1 1/2 teaspoons sea salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/3 cup unsweetened almond milk (you could use coconut or even cream if you like)
- Toasted pumpkin seeds, for garnish – don’t forget these. They make the dish.
- Heat the oven to 425°F. Toss cut squash with olive oil. Salt and pepper to taste and add several (6 or so) fresh sage leaves. Roast until tender, about 50 minutes to 1 hour. Toss several times while roasting.
- Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. In a large stock pot, melt ghee or butter over medium heat. Add the apple, onion, garlic, ginger, and 10 or more fresh sage leaves (chopped); season with salt and pepper; and cook, stirring occasionally until softened (about 7 minutes). Remove the pan from the heat and set aside. Smells so good!
- When the squash is ready add it to the apple mix then add the broth, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes.
- Remove the pan from the heat and stir in the almond milk.
- Using a blender, purée the soup in batches until smooth.
- Serve garnished with toasted pumpkin seeds.
Wishing you Vibrant Living!