4 Servings


  • Garlic Cloves 5

  • Yellow Onion 1

  • Fresh Sage Leaves 1 1/2 bunches

  • Butternut Squash 1

  • Avocados 2

  • Lemon 1


  • Extra Virgin Olive Oil 1/4 cup

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Vegetable Stock 8 cups


  • Kosher Salt 2 pinches


  1. Prepare Veggies

    Prepare ingredients.

    • 1 , peeled, deseeded, diced Butternut Squash
    • 1 , diced Yellow Onion
    • 5 , peeled Garlic Cloves
    • 1 bunch , leaves, tender stems Fresh Sage Leaves
  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 , pitted 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 Leaves
    • 1 pinch Black Pepper


  Amount per
Daily value percentage
Calories 580 kcal  
Total Fat 32 g 40%
Total Saturated Fat 6 g 30%
Unsaturated Fat 26 g  
Low Cholesterol 15 mg 5%
Low Sodium 740 mg 30%
Total Carbohydrate 62 g 22%
Fiber Total Dietary 15 g 55%
Sugars Total 15 g  
Protein 18 g 35%
Good Source: Vitamin C 71 mg 80%
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By Innit Culinary Team