Silky Sweet Butternut Soup & Sage Croutons

Silky Sweet Butternut Soup & Sage Croutons

1 Tbs. coconut oil
1/2 medium yellow onion, roughly chopped
1 small golden delicious apple, cored and roughly chopped
1 medium butternut squash, peeled and roughly cubed (about 5 cups)
sea salt
1 Tbs. fresh sage, minced
4-5 cups organic vegetable broth
1 tsp. ground nutmeg

 

In a large stockpot, over medium heat, melt the coconut oil. 
Add the onions and apple, sautéing until the onions turn translucent. 
Add salt and squash. 
Continue cooking and stirring for about 5 minutes, and then add the sage and nutmeg. 
Add broth. Bring to a boil and then reduce to a simmer, cooking the squash until soft, about 20 minutes.

 

Using an immersion blender, process the soup until silky smooth. (Alternatively, use a high-speed blender and puree the soup in batches).

 

Serve with plenty of sweetly crunchy Sage Croutons.

 

Sage Croutons:

coconut oil
fresh sage leaves

 

Preheat the oven to 400 degrees.
Melt coconut oil until it reaches liquid form.
Dip each sage leaf into the melted oil and place on a parchment lined baking tray, careful not to overlap any leaves.

(Alternatively, the sage leaves can be minced and then doused in the oil and spread on the baking sheet).

Bake for approximately 10 minutes. 
Flip and bake 1-2 minutes more. Allow to cool and crisp away from heat…the longer the leaves sit, the crunchier and more “croutony” they become.

 

Top a luscious bowl filled with silky butternut squash soup with these sweetly coconuty crunchy Sage Croutons.