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 Avocado Crema

   Scoop avocado into a food processor. Add remaining ingredients and mix until smooth. Tip: Add a few teaspoons of water if mixture seems too thick.

   • 2 , pitted Avocados
   • 2 Tbsp Extra Virgin Olive Oil
   • 1 pinch Kosher Salt
   • 1 , juiced Lemon
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

Get The Full Experience

Download Free App

Suggested Meals

Creamy Vegan

Cauliflower Stuffing

Potato Leek Soup w/

Herbed Goat Cheese

Brussels Sprouts

Salad

Peanut Butter

Banana

Pink Zing

Smoothie

	Amount per serving	Daily value percentage
Calories	580 kcal
Total Fat	32 g	40%
Total Saturated Fat	6 g	30%
Unsaturated Fat	26 g
Low Cholesterol	15 mg	5%
Low Sodium	740 mg	30%
Total Carbohydrate	62 g	22%
Fiber Total Dietary	15 g	55%
Sugars Total	15 g
Protein	18 g	35%
Good Source: Vitamin C	71 mg	80%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	317 mg	25%
Iron Fe	6 mg	35%
Potassium K	1890 mg	40%
Vitamin E	8 mg	50%
B-Vitamins
Thiamin	0.6 mg	45%
Riboflavin	0.6 mg	45%
Niacin	12.5 mg	80%
Pantothenic Acid	2 mg	45%
Vitamin B-6	1.2 mg	70%
Folate (B9)	188 µg	45%

By Innit Culinary Team