Ingredients
Scale
1 butternut squash
7 Tablespoons olive oil, divided
2 cups diced yellow onion
1 tsp sea salt
1TBSP cumin
1/4 tsp white pepper
1 quart chicken or vegetable stock
1 can full fat coconut milk, preferably without guar gum
1 bunch fresh sage leaves
Sea salt
Black pepper
Instructions
- Preheat oven to 425.
- Cut the squash in half lengthwise
- Using a large spoon, scrape out the seeds and fibrous strands.
- Place the squash halves cut side up on a baking sheet lined with parchment paper.
- Lightly coat the tops with 1 TBSP of olive oil and sprinkle with salt and black pepper.
- Roast for 80-90 minutes or until tender.
- Remove the squash from the oven and let cool.
- Shake the can of coconut milk well and pour into a small saucepan.
- Bring to a boil and then reduce the heat to medium-low and allow it to reduce for 45 minutes.
- Add 3-4 sage leaves to the coconut milk for the last 15 minutes of reduction and then remove.
- In a large pot heat 3 TBSP of olive oil over medium high heat.
- Add the onions and sauté until they are translucent, about 10 minutes.
- Add 1 tsp sea salt, the cumin and white pepper.
- Scrape the soft flesh out of the butternut squash with a large spoon and add to the onions, mixing well.
- Add the chicken or vegetable stock and bring to a soft boil.
- Remove the heat and let sit for 5 minutes.
- Purée the soup mixture in a blender until smooth.
- Return to the pot and reheat if necessary.
- In a small sauté pan, heat 3 TBSP olive oil over medium-high heat until small bubbles form.
- Fry a few sage leaves at a time until crisp, about 2-3 seconds.
- Transfer to a paper towel and sprinkle with sea salt.
- To serve: pour the soup into a bowl, swirl in a few large spoonfuls of warm coconut cream and garnish with fried sage leaves.
- Prep Time: 10 min
- Cook Time: 1 hour 50 min