Try this Butternut Sage Soup recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400
Peel and chop the butternut squash. Toss the squash in 1 tbsp. of the oil in a roasting dish and bake for about 40 minutes or until fork tender.
While the squash roasts, use a large pot to saute the onions in the rest of the oil until the onions begin to brown on the edges. Add the garlic to the skillet, followed by the sage salt blend and pepper. Cook for approximately 2 minutes to take the edge off of the raw garlic. Add broth, coconut milk, and water.
Add the roasted squash, and stir together. Finally add the orange juice just before turning off the heat.
After the soup has cooled a bit, pour into a blender and blend until smooth. Be careful not to fill the blender to the top because the steam will expand the liquid.
Once the soup is in bowls, use a small frying pan or cast iron skillet to fry the sage in 1-2 tbsp. of butter or ghee until it looks bubbly and is crispy to the touch.
Garnish each bowl with a couple of sage leaves
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (583g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 343 | ||
Calories from Fat: 140 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.4mg | 1 % | |
Potassium 1492.6mg | 39 % | |
Total Carbohydrate 54.6g | 16 % | |
Dietary Fiber 10.3g | 41 % | |
Sugars, other 44.3g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 343
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