Ingredients:
- 1 medium butternut squash (about 1 kg), peeled, seeded, and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 4 cups (1 litter) vegetable or chicken broth
- 1/2 cup (120 ml) heavy cream or coconut milk (for dairy-free)
- 8-10 fresh sage leaves (or 1 teaspoon dried sage)
- Salt and pepper, to taste
- Optional: pinch of nutmeg for warmth
Instructions:
- Prepare the butternut squash: Peel, seed, and cut into cubes.
- Cooking: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and garlic and cook until soft and fragrant, about 5 minutes.
- Add squash and sage: Toss in the cubed butternut squash and sage leaves. Stir well to coat the squash with the onion and garlic mix and sage.
- Add broth and cook: Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for about 20-25 minutes, or until the squash is tender.
- Blend: Remove the sage leaves (if you prefer, some people like to keep them in), then use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender.
- Add cream and seasoning: Stir in the cream and season with salt, pepper, and a pinch of nutmeg if using. Heat through for a few more minutes without boiling.
- Serve: Ladle into bowls and garnish with crispy sage leaves or a drizzle of olive oil if desired.
