BUTTERNUT SQUASH SOUP WITH SAGE

Special Occassion

Butternut Squash Soup with Sage

This creamy, nourishing butternut squash soup recipe is fall comfort food at its best.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon butter Earth Balance dairy free butter
  • · 1 tablespoon coconut oil
  • · 1 butternut squash 2-to 2 1/2-pounds, peeled, seeded and cut into 1-inch pieces (about 6 cups)
  • · 2 medium Granny Smith apple peeled, cored and sliced (about 2 cups)
  • · 1 large onion chopped (about 1 cup)
  • · 1 tablespoon minced fresh sage leaves or 12 fresh sage leaves
  • · 3 cups organic Chicken Broth 1 Tablespoon maple syrup
  • 1 ⁄4 teaspoon cayenne pepper
  • · 1 teaspoon ground coriander

Instructions
 

  • Heat oil in a 6-quart saucepan over medium heat. Add the squash, apples, onion and cook until the vegetables are almost tender. Stir in maple syrup, coriander and cayenne pepper. Cook and stir for 2 minutes.
  • Stir the broth in the saucepot. Heat to a boil. Reduce the heat to low and cook for 10 minutes or until the squash is tender.
  • Using an immersion blender, or food processor to puree the squash mixture. Adding enough cooking liquid to make soup of desired consistency. Season to taste.
  • Heat butter in a small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
  • Serving Suggestion:​ Top each serving with a swirl of toasted pumpkin seeds ​and/or​ additional fresh sage leaves.
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