Chunky Butternut Squash & Sage Soup

Chunky Butternut Squash & Sage Soup

Over the weekend, I took a hike in the fall
weather. In the end, I was in the mood for some seasonal soup. Some minutes
later at the store realized I left my wallet. 

Fast forward to today
when I decided to finally make the soup. The recipe is adapted from the
ingredients list from Gimme Some Oven’s slow cooker
butternut squash soup

The ingredients are left unchanged, but since
I used the stove top and a dutch oven, my steps were largely different. 

The soup came out excellently and I would make
it again. My criticism is I used 1 extra-sized garlic clove and should’ve used
a more moderate sized one so the garlic flavor wasn’t so pronounced.

INGREDIENTS:

  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium butternut squash, halved, seeded and seasoned and rubbed in olive oil
  • 1 sprig fresh sage
  • 1 white onion, diced
  • ½ teaspoon salt, or more to taste
  • ¼ teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • ½ can canned coconut milk

STEPS:

Heat oven to 375 degrees and roast the squash
for 40 or so minutes or until the flesh is soft. Let cool until comfortable to
touch, scrape out the pulp and set aside.

Saute the onions, carrots and garlic in olive
oil or ghee until onions are browned and translucent. Before the onions turn
translucent, season with salt, and stir in spices. 

Stir in the squash pulp, apple and sage. Let
simmer for at least 30 minutes on lowest heat possible. Add the coconut milk
and stir in. 

If using a blender,
allow the soup to cool before blenderizing. If you have a stick blender
available, blenderize the soup until it’s to the consistency of your liking.

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