Sage Scented Butternut Squash Soup

Erica Jones Recipes 0 Comments

by Erica Jones

Sage Scented Butternut Squash Soup

This soup is one of my favorite ways to welcome the fall season. After a nice long summer, I’m always excited to enter into fall. I love bringing out my cozy sweaters, leather boots and light weight scarves.

I also love the produce that’s available in the fall. Pumpkins, squashes, juicy pears and granny smith apples are among a few of my favorites. This butternut squash soup is right up there on the list of my favorite fall recipes. It’s simple, but so delicious. I also like this version of butternut squash soup because it’s seasoned with sage.

For me, it’s important to roast the squash instead of steaming or boiling it to soften. I feel that roasting really allows the true flavor to come out. Even though it may take a bit longer, I think it’s well worth the effort.

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Sage Scented Butternut Squash Soup


SPECIAL EQUIPMENT:
Vitamix or high powered blender

Servings 4
Chef Erica Jones

INGREDIENTS

  • 1 medium butternut squash
  • Coconut oil for sautéing
  • ½ small white or yellow onion chopped
  • 1 red apple chopped
  • 1 ½ tsp dried sage
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 1 cup chicken broth
  • 1 cup full fat canned coconut milk

STEPS

  1. Preheat the oven to 350 F. Cut the squash in half lengthwise and lay each squash in an oven safe baking dish, flesh side down.
  2. Fill the baking dish with about an inch of filtered water to prevent the squash from drying out while roasting.
  3. Roast the squash for 1 hour or until the flesh is softened.
  4. Once the squash is cool enough to handle, scoop out the seeds and discard. Scoop out the remaining flesh into a bowl and set aside.
  5. Heat a spoonful of coconut oil in a large pot over medium heat. Add the onion and saute until softened. 

  6. Add the apple, sage and salt and pepper and continue to cook until the apple is soft and the flavors have melded.

  7. Add the squash and mix to further develop the flavor. Add the chicken broth, cover and simmer for 5 to 7 minutes. Remove from heat.
  8. Once the squash mixture is cool enough to handle, transfer to a Vitamix or high powered blender and blend until completely smooth. Work in batches if you need to.

  9. Transfer the blender contents back to the pot that you were using before and heat over low to medium heat. Add the coconut milk and gently stir to combine.
  10. Serve.
 

I loooove the produce that’s available in the fall. Pumpkins, squashes, juicy pears and granny smith apples are among a few of my favorites. This butternut squash soup is right up there on the list of my favorite fall recipes. It’s simple, but so delicious. I also like this version of butternut squash soup because it’s seasoned with sage. #fallrecipe #paleo #healthyfood

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