| Prep Time: 15 Minutes | Cook Time: 1 Hour 45 Minutes | 4-6 Servings |
Ingredients
1 butternut squash
2 tablespoons clarified butter, ghee, or butter
1 small onion, diced
2 cloves garlic, minced
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
3 sage leaves, minced
4 cups chicken stock
1/4 cup coconut milk or crème fraiche
Salt and ground black pepper
Instructions
Preparing the Squash:
- Preheat oven to 375 degrees.
- Rinse and dry the outside of the butternut squash.
- Taking the tip of a knife, poke tiny holes over the entire surface of the squash.
- Place in a roasting dish and bake for an hour, a knife should easily insert all the way through the squash.
- Remove and let cool.
- Cut butternut in half lengthwise and scoop out seeds.
- Scoop the butternut squash flesh into a mixing bowl and set aside.
Making the Soup:
- In a large soup pot, heat butter over medium heat.
- Add onions, garlic, and a pinch of salt and sauté until onion is translucent, 5 minutes.
- Stir in the nutmeg, cinnamon, and sage; coat onion mixture with spices.
- Add the butternut squash, chicken stock, 1 teaspoon of salt, a couple turns of fresh black pepper and bring to a boil; reduce to a simmer, cover with a lid, and cook for 30 minutes.
- Turn off heat and puree in a blender or using an immersion blender.
- Stir in coconut milk or crème fraiche, adjust seasonings, and serve.