Roasted Butternut Squash & Potato Soup with Sage
Ingredients
For the Soup:
1 large butternut squash (3-4 lbs), peeled
and cubed
2 lbs potatoes, peeled and cubed
1 large yellow onion, diced
3 cloves garlic, minced
2 tbsp fresh sage leaves (or 1 tbsp dried)
4 cups organic bone broth or vegetable
broth
1 can (14oz) full-fat coconut milk
2 tbsp olive oil or avocado oil
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
Sea salt and black pepper to taste
For toppings:
6 strips thick-cut bacon, diced
3 cups day-old bread, cubed (sourdough or whole grain)
2 tbsp olive oil or bacon fat
Salt and pepper to taste
Optional: toasted pumpkin seeds
Instructions
For the soup:
1.Preheat oven to 425°F
2.Toss cubed squash and potatoes with 1 tbsp oil, salt, and pepper
3.Roast for 30-35 minutes until tender and lightly caramelized
4.In a large pot, sauté onion in remaining oil until translucent
5.Add garlic and sage, cook 1 minute more
6.Add roasted vegetables, broth, and spices
7.Simmer 15 minutes, then blend until smooth
8.Stir in coconut milk, adjust seasoning
For toppings:
9.Cook diced bacon until crispy, set aside (save fat if desired)
10.Toss bread cubes with olive oil or bacon fat, salt, and pepper
11.Bake at 400°F for 10-12 minutes until golden and crispy
To serve: Ladle soup into bowls, top with bacon bits and croutons
SERVES: 6-8
PREP TIME: 25 MINUTES
COOK TIME: 50 MINUTES
