1. Prepare Veggies

   Prepare ingredients.

   • 1 , peeled, deseeded, diced Butternut Squash
   • 1 , diced Yellow Onion
   • 5 , peeled Garlic Cloves
   • 1 bunch , leaves, tender stems Fresh Sage Leaves
2. Simmer Soup

   In a medium to large pot, sauté onions and garlic in oil over medium heat for 5 minutes. Add the butternut squash, sage and stock. Simmer for 12 minutes or until squash is fork tender.

   • 2 Tbsp Extra Virgin Olive Oil
   • 8 cups Vegetable Stock
3. Prepare Thai Peanut Sauce

   Place all ingredients into a bowl. Whisk together well until smooth and combined.

   • 1/2 , juiced Lime
   • 1/3 cup Unsweetened Smooth Peanut Butter
   • 2 Tbsp Canned Coconut Milk
   • 1 Tbsp Water
   • 1 Tbsp Soy Sauce
   • 3/4 tsp Fish Sauce
   • 3/4 tsp Sriracha Sauce
   • 1/4 tsp Ground Garlic
   • 3/4 tsp , grated Ginger
   • 1 Tbsp , stems removed, chopped Fresh Cilantro Leaf
4. Purée

   Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

   • 1 pinch Kosher Salt
5. Serve

   Ladle soup into bowls and serve with topping. Garnish with sage, freshly cracked black pepper and olive oil, if desired.

   • 4 sprigs , leaves picked Fresh Sage Leaves
   • 1 pinch Black Pepper

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Egg

	Amount per serving	Daily value percentage
Calories	530 kcal
Total Fat	25 g	31%
Total Saturated Fat	7 g	34%
Unsaturated Fat	18 g
Low Cholesterol	15 mg	5%
Sodium	1130 mg	50%
Total Carbohydrate	60 g	22%
Fiber Total Dietary	11 g	38%
Sugars Total	16 g
Protein	21 g	42%
Vitamin C	59 mg	70%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	321 mg	25%
Iron Fe	6.5 mg	35%
Potassium K	1640 mg	35%
Vitamin E	7 mg	50%
B-Vitamins
Thiamin	0.5 mg	45%
Riboflavin	0.5 mg	40%
Niacin	14 mg	90%
Pantothenic Acid	1.3 mg	25%
Vitamin B-6	1.1 mg	70%
Folate (B9)	140 µg	35%

By Innit Culinary Team