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  • Sophie Bourdon

Butternut Squash, Coconut & Turmeric Soup + Crispy Sage

Updated: Mar 31, 2020

For more delicious and healthy recipes check out The Green Life!

  • 1 large onion peeled and chopped

  • 3 cloves garlic minced

  • 1 medium butternut squash halved, deseeded and cut into cubes (about 10 cups)

  • 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

  • A knob of coconut oil

  • 12-15 sage leaves

  • 1/3 cup toasted chopped almonds*

  1. 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.

  1. 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).

  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 if you have one.

  4. Taste and adjust seasoning if needed, until it's perfect.

  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, spread evenly on a baking sheet and bake for 5-6 minutes at 350F, until slightly golden and fragrant.

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