Ingredients

4 Servings

Produce

  • Garlic Cloves 5

  • Yellow Onion 1

  • Fresh Sage Leaves 1 1/2 bunches

  • Butternut Squash 1

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Vegetable Stock 8 cups

Spices

  • Kosher Salt 1 pinch

Preparation

  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. 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

  4. Serve

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

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

Suggested Meals

Grain-Free Pumpkin

Pancakes

Butternut Squash

Gratin

Grain-Free Zucchini

Carrot Pancakes

Grain-Free Avocado

Pancakes

Zoodles

Pesto

Nutrition

  Amount per
serving		 Daily value percentage
Calories 380 kcal  
Total Fat 13 g 17%
Total Saturated Fat 3 g 16%
Unsaturated Fat 10 g  
Low Cholesterol 15 mg 5%
Low Sodium 710 mg 30%
Total Carbohydrate 53 g 19%
Fiber Total Dietary 9 g 33%
Sugars Total 14 g  
Protein 16 g 32%
Vitamin C 55 mg 60%
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By Innit Culinary Team