Butternut Squash Soup

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.

   Tip: Don't let the garlic brown—it will become bitter.

2. 2

   Stir in the cumin and nutmeg, toasting the spices for 1 minute to awaken their flavors.

   Tip: Blooming spices in fat releases their essential oils.

3. 3

   Add the cubed butternut squash and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer until the squash is completely tender, about 20 minutes.

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

4. 4

   Remove from heat and stir in the coconut milk, salt, and pepper. Let cool slightly for 5 minutes.

5. 5

   Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully transfer to a blender in batches and blend until silky.

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

6. 6

   Taste and adjust seasonings as needed. Return to medium heat and warm through.

7. 7

   In a small pan, heat a splash of olive oil and gently fry the sage leaves until crispy, about 2 minutes. Set aside on paper towels.

   Tip: Don't overcrowd the pan—crispy sage is delicate and burns easily.

8. 8

   Ladle the soup into bowls and garnish with crispy sage leaves and a light drizzle of olive oil before serving.