Butternut Squash Chowder

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots, sautéing for 5 minutes until softened and fragrant.

   Tip: Stir occasionally to prevent browning and ensure even cooking.

2. 2

   Add the cubed butternut squash and potatoes to the pot, stirring to coat with oil. Cook for 3 minutes.

   Tip: This helps caramelize the vegetables slightly and deepens their flavour.

3. 3

   Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes until the squash and potatoes are completely tender.

   Tip: The vegetables should break apart easily with a fork when ready.

4. 4

   Use an immersion blender to purée the chowder until smooth, working in batches if needed. Alternatively, carefully transfer to a blender in portions.

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

5. 5

   Stir in the coconut milk, maple syrup, salt, pepper, and nutmeg. Simmer for 3 minutes to warm through and meld the flavours.

   Tip: Taste and adjust seasonings to your preference.

6. 6

   Meanwhile, fry the sage leaves in a small pan with a splash of olive oil for 1-2 minutes until crispy, then set aside on paper towels.

   Tip: These crispy sage leaves add wonderful texture and an elegant garnish.

7. 7

   Ladle the chowder into bowls and top with crispy sage leaves and a crack of fresh black pepper before serving.

   Tip: A drizzle of truffle oil or extra coconut milk makes a luxurious finishing touch.