November 07, 2023
"This creamy roasted butternut squash soup with sage is one of my favorite fall/winter soups. I make it with bone broth to boost the nutritive value and then add fried sage leaves for a delicious and filling meal. Make sure you pick up some crusty bread and farm fresh butter to enjoy on the side!"
• 1 Medium Size Butternut Squash
• 4 cups Chicken Bone Broth
• 1 Carrot
• 1 Stalk Celery
• 1 Bunch Sage Leaves
• 4 tbsp Butter
• 1 Onion
• 1 Small Garlic Bulb
• 2 tbsp Coconut, Avocado, or good quality Olive Oil
• Sea salt and Black Pepper
• 1 Sprig of Rosemary and Thyme
- Preheat oven to 400 degrees Fahrenheit.
- Cut the ends off your squash and cut lengthwise. Remove the seeds and cut the squash in to small cubes.
- Dice celery and carrot and set aside.
- Remove the top of the garlic bulb and cut the onion in half.
- Line 2 baking trays with parchment paper. Put your squash, rosemary, thyme, carrot, and celery on one tray and the garlic and onion on the other.
- Drizzle with high quality olive oil, avocado, or coconut oil and sprinkle with salt and pepper.
- Roast at 400 degrees for about 35-40 minutes or until soft. While the vegetables roast, fry your sage leaves.
- Add butter to skillet. When your butter starts to sizzle, add one layer of sage leaves. Turn the leaves when brown and place on a paper towel when crisp.
- When the veggies are cooked, transfer to a large bowl.
- Remove garlic cloves and add to vegetable mix.
- Using an immersion blender, blend the veggies to desired consistency.
- Pour the pureed veggies into your dutch oven and add bone broth.
- When the soup is heated, ladle into bowls and top with sage leaves and extra salt and cracked pepper to taste.
PS: While you are here, why not give a try to our delicious vino! Click here to learn more.