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Butternut squash soup
recipe by:
Sarah Menanix (Loosely adapted from [url href="http://www.epicurious.com/recipes/food/views/Butternut-Squash-Soup-with-Parmesan-and-Fried-Sage-Leaves-105771" target="_blank"]Bon Appétit[/url])
yields:
5
-6 servings
5
from 1 review
Ingredients
1x
2x
3x
1
tablespoon
unsalted butter
1
yellow onion
,
coarsely chopped
1
tablespoon
fresh sage
,
finely chopped
4 ½
cups
low-sodium vegetable or chicken broth
3
tablespoons
full-fat canned coconut milk
2½
pound
butternut squash
,
peeled, seeded, and chopped into 1-inch cubes
¼
teaspoon
nutmeg
¼
teaspoon
ground cinnamon
¼
teaspoon
dried thyme
Salt & pepper
,
to taste (I used about ½ teaspoon salt and ¼ teaspoon pepper)
Scant 1 cup freshly grated Parmesan cheese
Optional: 2 strips of bacon
,
cooked and crumbled
INSTRUCTIONS
Melt the butter in large pot over medium heat.
Add onion and sauté until soft, about 5 minutes. Add sage and stir an additional minute.
Add broth, coconut milk, squash, nutmeg, cinnamon, thyme, salt, and pepper. Bring to boil on high heat.
Reduce heat and simmer until squash is tender, about 20-25 minutes.
Purée soup in batches in a food processor or blender until smooth. Return to the pot and fold in the parmesan cheese.
Optional: Serve soup topped with crumbled bacon and parmesan crisps (recipe below), with plenty of good (gluten-free) bread of sopping up the soup:)
Notes
Loosely adapted from
Bon Appétit
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.