Sage Butternut Squash Soup
Ingredients
1 Butternut squash
2 Golden Beets
2 Carrots
3 Stalks of Celery
1 White Onion
1/2 Head of Garlic
4 Tbsp of Olive Oil
10-15 Fresh Sage Leaves (or 2 tbsp dried sage)
1 Tbsp Cumin
1 Tbsp Chili Powder
2 Tsp Cayenne Pepper
2 Tbsp Brown Sugar
Optional: 2 Tsp Turmeric
6-8 cups of water
1 Tab Chicken or Veg Stock
2 Tsp Salt
1 Can Full Fat Coconut Milk
Garnish: Bacon and Kale
Instructions
Makes Appx: 6-8 servings
Total Prep & Cook Time: 2 Hours
Preheat oven to 350 F and layout a baking sheet with parchment paper.
Peel and dice: butternut squash, carrots, and beets and add to a mixing bowl.
Chop celery, dice onion and add to mixing bowl.
Toss the chopped vegetables in 2 tbsp of olive oil and spread out on the baking sheet.
Slice head of garlic in half - lengthwise through the head and place gently in the centre of the pan. You don’t need to peel the garlic yet, as it will soften after roasting and can be squeezed into the soup pot.
Sprinkle vegetables on the pan with sage leaves, Chili powder, cayenne, and turmeric.
Place the baking sheet in the oven for 40-45 minutes.
Remove from the oven and sprinkle the pan with 2 tbsp of brown sugar, roast for an additional 10-15 minutes.
Place a large soup pot on a burner on medium heat.
Add 2 tbsp of olive oil, 4 cups of water, and a tab of chicken stock.
Remove pan from the oven and transfer roasted vegetables into the soup pot. For the head of garlic gently squeeze out the soft centre, careful to avoid transferring the outer skin into the pot.
Increase the burner to medium-high until mixture is bubbling. Cover and reduce to low. Simmer for 20 minutes.
Remove lid, and remove pot from hot burner. Allow the mixture to cool for several minutes, before using an immersion blender to blend the soup into a smooth consistency. You can also transfer to a food processor or blender to make it smooth. Add an additional 2 cups of water and blend again.
Place the soup back (in the pot if you used a blender or processor) and onto a medium-high burner.
Add one can of coconut milk and stir in while bringing the soup to a boil.
Add 2 tsp of salt, reduce to low, cover, and simmer for an additional 20 minutes.
While soup is finishing, place several slices of bacon on a frying pan, once bacon is almost done add some ripped kale to the pan so it wilts and crisps in the bacon grease.
Portion soup into a bowl, top with kale and bacon, and pair with some sourdough toast to make it a full meal.
