Working in the herb garden this past weekend, I came across my planting of sage. Waiting patiently all summer. Now with the cooler nights upon us, a hearty warming bowl of butternut squash soup is in order….garnished with, as you may have guessed, fresh sage.
- 1 large butternut squash (3 ½ lbs)
- 2 cups onion – diced medium
- 2 cups diced carrots – diced medium
- 1 cup celery – sliced
- 5 sprigs fresh thyme
- 1 bay leaves
- 1 can coconut milk
- White pepper
- 2 tbsp Lemon juice
- ½ cup maple syrup
- ¼ cup fresh chopped sage
Pre-heat oven to 350 degrees.
Clean the squash and remove the stem. Half the squash lengthwise and remove the stringy fibers and seeds.
Transfer fibers and seeds to a pot with half of the chopped celery, carrots, onion, thyme sprigs, and bay leaf. Cover with water and simmer for 30 minutes. Strain, reserving the squash stock for soup.
Lightly oil squash halves and place face down on a baking sheet. Roast in the oven for 45 minutes or until very soft. Remove from oven and allow to cool slightly. When cool enough to handle scrape out cooked flesh and transfer to a bowl.
In a large stock pot, heat vegetable oil over medium high heat. Sweat remaining onions, celery, carrots until slightly softened, about 7 minutes. Add cooked squash and cook for another 2 minutes. Cover with squash stock (and additional vegetable stock if necessary).
Simmer soup until carrots are soft.
Transfer to a blender and puree in batches until very smooth. Adjust consistency of soup with additional vegetable stock (if required).
Return soup to a clean pot and heat over medium heat. Add coconut milk, seasoning (salt & pepper), lemon juice, and maple syrup.
Garnish with fresh chopped sage.