- 1, peeled and cubed Butternut Squash
- 1, cubed Apple
- 1, cubed Onion
- 2 Garlic Cloves
- 2 teaspoons Kosher Salt
- 1 teaspoon Ground Black Pepper
- 2 teaspoons Turmeric Powder
- 3 cups Vegetable Stock
- Toasted Butternut Squash Seeds
- Pan fried Sage Leaves
‘Tis the season for butternut squash and soup!
Tossing 4 ingredients into your soup pot with some spices and stock has got to be one of the easiest meals to make, right?
Winter squash is in season and at it’s peak for flavor!
I love using every part of the vegetable and am using the seeds to top the soup for an added crunch.
If you do not have the patience for scooping and toasting the seeds, simply add store bought pumpkin seeds.
Though this soup is vegan, it is accidentally vegan. You can use chicken stock instead of vegetable, if you like.
It’s sweater weather so get comfy with a warm bowl of soup!
Cook The Vegetables
Heat up 1 tbsp of olive oil in a large soup pan on medium-high heat.
Add the chopped onion and garlic and sautee for about 30 seconds.
Next, add the cubed butternut squash, apples, salt, pepper and turmeric.
With a wooden spoon, stir so that the vegetables are even coasted in the spices.
Add 3 cups of vegetable (or chicken) stock to the pot, cover with a lid and bring to a simmer.
Cook the vegetables for 10-15 minutes or until the butternut squash is fork tender.
Toast the Butternut Squash Seeds
Add 1/2 tbsp of olive oil to a skillet and turn on high.
Once the oil is hot, add the seeds and turn the heat down to medium.
Toast the seeds for about 10 minutes, stirring occasionally.
Keep an eye on your seeds as they can pop like popcorn out of the skillet!
Once the seeds are done, transfer onto a plate to cool.
Blend The Soup
After the butternut squash is fork tender, blend the soup in your blender in 2-3 batches or use an immersion blender.
If you are using your blender, allow the soup to cool slightly as hot liquid in a blender can explode.
Start by blending on low, then medium, then high. Blend until smooth then pour back into your soup pot.
Get a spoon and give the soup a taste. Adjust seasoning, if necessary.
Add another 1/2 tbsp of olive oil to the same skillet you used earlier and allow the oil to get hot.
Add a few sage leaves and allow then to fry for about a minute then transfer to the plate with the seeds.
Be sure your sage leaves are dry before adding to the oil.
If they are wet and hit the hot oil, the oil will splash back and you and could possibly burn you.
Ladle the soup into warm bowls, add you fried sage leaves and toasted seeds and enjoy!