Butternut Squash Broth

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes.

   Tip: Don't let the onion brown; you want a clear, light-coloured broth.

2. 2

   Stir in minced garlic and cook for another minute until fragrant, then add the butternut squash chunks.

   Tip: Toss the squash to coat it in oil for better flavour development.

3. 3

   Pour in the vegetable stock and add the fresh sage leaves and thyme sprigs. Bring to a boil, then reduce heat and simmer for 30 minutes until the squash is completely tender.

   Tip: The squash should easily break apart when pressed with a spoon.

4. 4

   Remove from heat and discard the thyme sprigs. Stir in the nutmeg, sea salt, and black pepper to taste.

   Tip: Taste as you go; you can always add more seasoning.

5. 5

   Use an immersion blender to puree the broth until smooth and silky, or carefully transfer to a blender in batches.

   Tip: For a chunkier texture, blend only half the broth and leave some pieces intact.

6. 6

   Stir in the coconut milk and apple juice, then gently warm through over low heat for 5 minutes without boiling.

   Tip: The coconut milk adds richness while the apple juice brings brightness and subtle sweetness.

7. 7

   Taste and adjust seasoning if needed, then ladle into bowls and serve hot with crusty bread or a garnish of crispy sage if desired.

   Tip: This broth keeps well in the refrigerator for up to 4 days and freezes beautifully.