Butternut maple apple coconut soup

Inspired by a coworker's description of a soup with cumin and maple syrup, I've worked out yet another way to eat butternut squash. Try this as a warming, sweet-savory lunch for fall!

(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.

Ingredients:

• 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

Assembly:

1. In large pot, such as a Dutch oven, heat the olive oil and/or butter. Add onions and sauté. 
2. 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.
3. Next, add the squash, apple, carrot, and broth. Add some extra water if needed to just cover.
4. Give whole sage leaves a bit of a squeeze to loosen up the oils, then add to pot.
5. 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.)
6. 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!