During winter I tend to cling to autumn flavors. Butternut squash and sage are the perfect combination.
What you’ll need: 🔪
- 4 cups of chicken stock (or vegetarian stock)
- 3 cups of roasted butternut squashed (seasoned with salt and pepper)
- 2 teaspoons of grated ginger
- 1 teaspoon of minced garlic
- 3 small leaves of sage + 3 more for frying
- butter, trust your heart on this one
- 1 teaspoon of fresh grated turmeric (could be powder too)
- 2 teaspoons of buttermilk (for garnishing)
- non-ionized salt to taste
In a large pot, sauté the garlic, ginger and three leaves of sage in butter. When the garlic is golden and aromatic, add the butternut squash followed by the stock. Add salt and pepper to taste. Let it simmer for about 5-10 minutes.
In a separate pan, heat butter until it’s brown and fry the other 3 leaves of sage. Separately, with a hand blender blitz the soup until creamy. Serve in a bowl and top with the fried sage leaves. Drizzle a teaspoon of buttermilk or olive oil to garnish.
So, what is it that makes this dish good? ❤️
This soup is good because the turmeric gives it an earthy taste and the ginger brings a spicy freshness to it. The sage and butternut squash tie it together beautifully, I love it!