Butternut Squash Sage Soup w/ Avocado Crema - Innit

Ingredients

4 Servings

Produce

  • Lemon 1

  • Garlic Cloves 5

  • Yellow Onion 1

  • Butternut Squash 1

  • Avocados 2

  • Fresh Sage Leaf 1 1/2 bunches

Pantry

  • Extra Virgin Olive Oil 1/4 cup

Canned/Bottled Goods

  • Vegetable Stock 8 cups

Spices

  • Kosher Salt 2 pinches

  • Black Pepper 1 pinch

Preparation

  1. Prepare Veggies

    Prepare ingredients.

    • 1, peeled, deseeded, diced Butternut Squash
    • 1, diced Yellow Onion
    • 5 Garlic Cloves
    • 1 bunch, leaves, tender stems Fresh Sage Leaf
  2. Simmer Soup

    In a medium to large pot, sauté onions and garlic in oil over medium heat for 5 minutes. Add the butternut squash, sage and stock. Simmer for 12 minutes or until squash is fork tender.

    • 2 Tbsp Extra Virgin Olive Oil
    • 8 cups Vegetable Stock
  3. Prepare Avocado Crema

    Scoop avocado into a food processor. Add remaining ingredients and mix until smooth. Tip: Add a few teaspoons of water if mixture seems too thick.

    • 2 Avocados
    • 2 Tbsp Extra Virgin Olive Oil
    • 1 pinch Kosher Salt
    • 1, juiced Lemon
  4. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  5. Serve

    Ladle soup into bowls and serve with topping. Garnish with sage, freshly cracked black pepper and olive oil, if desired.

    • 4 sprigs, leaves picked Fresh Sage Leaf
    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 610 kcal  
Total Fat 34.0 g 43%
Total Saturated Fat 6.0 g 31%
Unsaturated Fat 28 g  
Low Cholesterol 15 mg 5%
Low Sodium 740 mg 30%
Total Carbohydrate 63 g 23%
Fiber Total Dietary 16 g 58%
Sugars Total 15 g  
Protein 18 g 36%
Good Source: Vitamin C 73 mg 80%
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By Innit Culinary Team