🙞 Butternut Squash Soup

Ingredients

• 1 tbs olive oil
• 1 white onion
• 4 cloves garlic
• 2 cups vegetable broth
• 1 carrot
• 1 green apple
• 1 squash
• 1 sprig sage
• ½ cup unsweetened coconut milk
• ⅛ tsp cayenne powder
• ⅛ tsp cinnamon
• ⅛ tsp nutmeg
• ⅛ tsp smoked paprika, optional
• 1-2 tsp curry powder, optional

Equipment

• Stock pot
• Immersion blender

Preparation

• Peel and dice carrot, onion, apple, and squash
• Wrap sage sprig into a tight bundle using string
• Mix coconut milk to integrate solids back into the liquids

Instructions

1. Saute onion on medium-high heat until softened
2. Add garlic, saute until fragrant, stirring frequently
3. Add squash, carrot, apple, sage bundle, cayenne, cinnamon, nutmeg, vegetable stock and optional curry powder to the pot
4. Bring to simmer, then cover, reduce heat
5. Simmer for 20-30 minutes
6. Remove sage bundle, add coconut milk, and blend to desired consistency
7. Ladle into bowls, optionally garnish with smoked paprika, coconut milk, or dried coconut