We’ve been having soup weather for the past few weeks here in southern California.
Cold mornings and evenings with bouts of rainfall and intermittent sunny breaks. Basically weather that could pass for spring most other places…lol
My soup pot has been working overtime, cranking out warm, homemade soup dinners.
Butternut squash soup is a very comforting soup. The squash is delicately creamy with a touch of sweetness.
1 Butternut Squash, peeled, seeded and chopped
4 tablespoons coconut oil, divided
1 yellow onion, chopped
4 cloves fresh garlic, minced
½ teaspoon sea salt
½ teaspoon dried sage
dash of black pepper
16 ounces chicken broth
juice from 1 Orange
sage leaves for garnish
Preheat oven to 400 degrees F. Grease a roasting pan, toss the cubed butternut squash with 1 tablespoon melted coconut oil. Bake for 40 minutes.
In a large soup pot, heat 2 tablespoons coconut oil and saute the onion until browned. Add the garlic, salt, sage and pepper. Cook for another 2 minutes.
Add the chicken broth, cooked butternut squash and orange juice. Heat for 5 minutes. Remove from heat, use an immersion blender to blend the soup until smooth (is using a regular blender, allow soup to cool first.)
Heat a tablespoon of coconut oil in a small skillet, add the sage leaves until crispy. Remove and use to garnish each bowl of soup.