Butternut Squash, Coconut & Turmeric Soup + Crispy Sage

This soup is everything my body is craving when Fall comes. It's warm, comforting, soothing. It has the wonderful creaminess of the butternut squash, the anti-inflammatory properties of the turmeric, and the sweetness of coconut milk. The toasted almonds and crispy sage leaves make the dish extra special.

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Notes on the recipe: The soup is delicious on its own, but I highly recommend serving it with the crispy sage and toasted almonds. They complement the flavours perfectly, bring a nice crunch and make it a more complete and satisfying meal.

Be careful when using turmeric as it easily stains hands and countertops! I like the taste of turmeric so I use 3 teaspoons in this recipe, but if you’re new to it, you might want to start with 1-2 teaspoons and adjust as needed.

Butternut Squash, Coconut & Turmeric Soup + Crispy Sage

INGREDIENTS

For the soup

• 3-4 tbsp coconut oil or olive oil for cooking

• 1 large onion, peeled and chopped

• 3 cloves garlic, minced

• 1 medium butternut squash, halved, deseeded and cut into cubes

• 2 or 3 tsp turmeric powder, to taste

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• 1 tsp sea salt

• 1 can (135 oz) full-fat coconut milk (reserve a few tablespoons for topping)

• 2 1/2 cups water (or more, to cover)

For the topping

• 12-15 sage leaves

• 1/3 cup toasted chopped almonds*

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METHOD

Make the crispy sage

1. Heat two tablespoons of coconut or olive oil in a large pan over medium heat. Carefully add sage leaves into the pan and fry for about 30-45 seconds, until the leaves are dark and crispy. Be careful not to burn them. Remove from heat and place on a piece of paper towel to remove excess oil. Set aside.

Make the soup

1. Heat two tablespoons of coconut or olive oil in a very large saucepan over medium heat. Add chopped onion and cook for about 3 minutes, until soften. Add garlic, turmeric, cumin, smoked paprika and sea salt and stir. Then add the squash, coconut milk (reserve a few tablespoons for topping) and water (add enough water to cover).

2. Bring to a boil and then reduce heat to simmer. Cook until the squash is tender and a fork can easily peak through, about 30 minutes.

3. Carefully transfer the soup into your blender and blend until you get a smooth, creamy puree. Alternatively, you can puree using a hand blender.

4. Taste and adjust seasoning if needed, by adding more salt or spices.

Assemble

1. To serve, pour the soup into bowls and using a spoon, drizzle with the remaining coconut milk. Top with toasted almonds and a few fried sage leaves. Enjoy immediately.

*To toast the almonds, toast in a small skillet over medium heat, or spread evenly on a baking sheet and bake for 5-6 minutes at 350F.