(See also Butternut Pasta with Sage & Bacon, Butternut Ravioli 2 ways, & Butternut Cranberry Bake)
My version is pretty thick and chunky, this could be puréed and thinned if desired.
- Olive oil and/or butter
- Onion, chopped
- Garlic clove, crushed
- 1 T Maple syrup
- 1/2 t ground cardamom
- 1/4 t ground cumin
- 1 butternut squash, peeled & cubed
- 1 apple, cored and cut up
- 3-4 baby carrots or 1-2 regular carrots, cut up
- 2 cups chicken broth
- 4-6 fresh whole sage leaves
- Salt and pepper
- Coconut manna to garnish
- In large pot, such as a Dutch oven, heat the olive oil and/or butter. Add onions and sauté.
- When glassy and just beginning to brown, add the maple syrup, garlic, cumin, and cardamom. Heat until you can just start to smell the spices & garlic.
- Next, add the squash, apple, carrot, and broth. Add some extra water if needed to just cover.
- Give whole sage leaves a bit of a squeeze to loosen up the oils, then add to pot.
- Boil on low until the squash is falling apart, perhaps for an hour. Salt and pepper to taste. (For a less chunky version, try mashing or pureeing at this point, then thin by adding coconut milk or just water.)
- To serve, fill a bowl with hot soup and add about a tablespoon of coconut manna. Stir until the coconut is melted and incorporated. Enjoy!
I found a new variety of sage this year that has amazing, wide leaves. I love this plant. It seems so happy and profuse!