Butternut Squash Soup with Spices and Sage

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This is one of my favorite fall soups. I don’t use fresh sage a lot in my cooking, but it I enjoy it a lot in this recipe. The soup turns out just a little spicy because of the ginger, so if you are not a big fan of spice, use less. I also like to include red pepper spread in most of my soups, but if you are not using it, add a little lemon juice or apple cider vinegar to taste if needed.

To achieve the velvety smooth texture I like to use coconut milk instead of cream. This way my soup is much healthier. I start with 1 cup, but then may add more, depending on how thick or thin it is.

Ingredients:

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2.5 lb butternut squash

5 Cups water (or broth)

1 Cup coconut milk

2 medium carrots

1 small parsnip

1 turnip

1 baking potato

1 medium onion

2-3 Tbs oil

sour cream or plain yogurt, optional

Spices:

2 Tbs chopped ginger

2 tsp ground coriander

1/4 tsp ground nutmeg

1 bay leaf

1 Tbs chopped garlic

1 tsp sweet paprika

2 Tbs red pepper spread

2 Tbs fresh sage, finely chopped

salt and black pepper, to taste

How to make it:

Preheat oven to 450 F. Cut carrots, parsnip, turnip in big chunks.

Cut butternut squash lengthwise in 4 pieces and scoop all the seeds out.

Arrange vegetables on a cookie sheet, drizzle 1 Tbs oil , sprinkle with a little salt and pepper, and roast for 40 minutes, or until vegetables are soft. You can also peel the squash and cut it in chunks, this way it will be easier to roast all the veggies. What I had to do is remove the vegetables and let the squash roast more, until soft.

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In a pot combine water and peeled and cubed potato, cook for 10-15 minutes, or until potato is soft.

While the veggies are in the oven, and potato is cooking, prepare the spice mixture. Cut onion in cubes. In a pan heat 1 Tbs of oil, add onion and saute for 5-7 minutes over medium-high heat. Add ginger, garlic and spices and cook for another 2 minutes.

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Remove the skin from the squash and cut it in chunks.

Add the spice-onion mixture and roasted vegetables to the pot with cooked potatoes. Add bay leaf, 1 Tbs of chopped sage, red pepper spread (if using), bring to a boil, and cook for another 10-15 minutes.

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Remove the bay leaf. Add the coconut milk and bring to a boil.

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Process the soup with an immersion blender, or in batches in a regular blender, until thoroughly combined and velvety smooth. At this point you might add more coconut milk if the soup is too thick (in this case bring it to a boil again).

Add a dollop of sour cream or plain yogurt, sprinkle with chopped sage and serve!

Enjoy!

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