Butternut Squash and Sage Soup

This velvety soup combines the sweet, nutty flavor of butternut squash with the earthy aroma of sage. It's a comforting and nourishing dish that's perfect for a chilly evening.

Butternut squash soup has been a staple of American cuisine for centuries. The first documented recipe for the soup appeared in a cookbook published in 1796. The soup was originally made with pumpkin, but butternut squash became the preferred ingredient in the early 1900s. Today, butternut squash soup is a popular dish served in homes and restaurants across the country.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups bone broth
• 1 tbsp fresh sage leaves, chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp coconut oil

Instructions

1. In a large pot, heat coconut oil over medium heat.
2. Add onion and garlic, sauté until fragrant.
3. Add butternut squash, sage, sea salt, and black pepper. Cook for 5 minutes.
4. Pour in bone broth, bring to a boil, then reduce heat and let simmer for 20 minutes.
5. Using an immersion blender, puree the soup until smooth.
6. Adjust seasoning to taste.
7. Serve hot, garnished with a few sage leaves.

Why It Works

• Butternut squash is a good source of fiber, vitamins, and minerals.
• Sage is a natural anti-inflammatory and antioxidant.
• Coconut oil adds a rich, creamy flavor to the soup.