Butternut Squash Potage

Instructions

1. 1

   Heat 40 ml of olive oil in a large pot over medium heat. Add chopped onion and cook for 8-10 minutes, stirring occasionally, until deeply golden and caramelized.

   Tip: Don't rush this step—caramelizing the onions creates the soup's natural sweetness and depth.

2. 2

   Add minced garlic and cook for 1 minute until fragrant, then add the cubed butternut squash and stir to coat with oil.

3. 3

   Pour in the vegetable stock and bring to a simmer. Cook for 18-20 minutes until the squash is completely tender and easily pierced with a fork.

4. 4

   Remove from heat and blend the soup until completely smooth using an immersion blender, or transfer in batches to a food processor.

   Tip: For an extra-silky texture, pass the blended soup through a fine sieve.

5. 5

   Stir in the coconut milk, white miso paste, nutmeg, salt, and pepper. Gently reheat without boiling, stirring until the miso is fully dissolved.

   Tip: The miso adds umami depth—dissolve it in a spoonful of warm soup before stirring into the pot to prevent lumps.

6. 6

   While the soup finishes heating, heat the remaining 20 ml of olive oil in a small pan over medium-high heat. Add 8 sage leaves and fry for 2-3 minutes until crispy and aromatic, then remove to a paper towel.

7. 7

   Ladle the potage into bowls and garnish each with crispy sage leaves, a light drizzle of sage-infused oil, and a crack of fresh black pepper.

   Tip: Serve immediately while the soup is warm and the sage is still crispy.