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1 large onion peeled and chopped
3 cloves garlic minced
1 tbsp Truly Turmeric with Black Pepper
1 tsp ground cumin
1/2 tsp smoked paprika
1 tsp sea salt
1 can full-fat coconut milk reserve a few tablespoons for topping
2 1/2 cups water or more, to cover
FOR THE TOPPING
MAKE THE CRISPY SAGE:
Heat a knob of coconut 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. Remove from heat and place on a piece of paper towel to remove excess oil. Set aside.
MAKE THE SOUP:
Heat a knob of coconut 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).
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.
Carefully transfer the soup into your blender and blend until you get a smooth, creamy puree. Alternatively, you can puree using a hand blender if you have one.
Taste and adjust seasoning if needed, until it's perfect.
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, spread evenly on a baking sheet and bake for 5-6 minutes at 350F, until slightly golden and fragrant.