Butternut Squash, Coconut & Turmeric Soup + Crispy Sage

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Butternut squash, halved, deseeded and cut into cubes (about 10 cups, medium
  • 3 cloves Garlic
  • 1 Onion, large
  • 12 Sage, leaves

• Canned Goods

  • 1 can Coconut milk, full-fat

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1 tsp Sea salt
  • 1 tbsp Turmeric, powder

• Oils & Vinegars

  • 1 knob Coconut oil

• Nuts & Seeds

  • 1/3 cup Almonds, toasted
  • 1 tsp Cumin, ground

• Liquids

  • 2 1/2 cups Water

Found on thegreenlife.ca

Description

Ingredients

• 1 large onion, peeled and chopped
• 3 cloves garlic, minced
• 1 medium butternut squash, halved, deseeded and cut into cubes (about 10 cups)
• 1 tbsp turmeric powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 tsp sea salt
• 1 can full-fat coconut milk (reserve a few tablespoons for topping)
• 2½ cups water (or more, to cover)
• A knob of coconut oil
• 12-15 sage leaves
• ⅓ cup toasted chopped almonds*

Directions

• Heat a knob of coconut oil in a large pan over medium heat. Carefully add sage leaves into the pan and fry for about 30-45 seconds, until the leaves are dark and crispy. Remove from heat and place on a piece of paper towel to remove excess oil. Set aside.
• Heat a knob of coconut oil in a very large saucepan over medium heat. Add chopped onion and cook for about 3 minutes, until soften. Add garlic, turmeric, cumin, smoked paprika and sea salt and stir. Then add the squash, coconut milk (reserve a few tablespoons for topping) and water (add enough water to cover).
• Bring to a boil and then reduce heat to simmer. Cook until the squash is tender and a fork can easily peak through, about 30 minutes.
• Carefully transfer the soup into your blender and blend until you get a smooth, creamy puree. Alternatively, you can puree using a hand blender if you have one.
• Taste and adjust seasoning if needed, until its perfect.
• To serve, pour the soup into bowls and using a spoon, drizzle with the remaining coconut milk. Top with toasted almonds and a few fried sage leaves. Enjoy immediately.