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Roasted Butternut Squash and Sage Soup, from Kate Towell

A recipe for a delicious Butternut Squash and Sage soup.
Easy and delicious Butternut Squash and Sage Soup. Photo credit: Kate Towell.

The following article is being reproduced with permission of its author, Kate Towell. Kate is a holistic wellness counselor who supports individuals to create the balanced, vibrant life they imagine.

The other day my friend Kelly and I had a delicious lunch at Chaco Canyon, a local organic cafe. Kelly ordered an amazing squash soup loaded with sage. It has been on my mind ever 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

Ingredients

  • 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.

Directions

  • 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!

Kate

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