Pescatarian Apple & Sage Butternut Squash Soup
Total time1 hr
Prep time20 min
Cook time40 min
4.7(3)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1 tbsp fresh ginger, peeled and grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
- 2 medium granny smith apples, peeled, cored, and roughly chopped
- 4 cups bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 can (13.5 oz) full-fat coconut milk
- 8 fresh sage leaves, plus more for garnish
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 1 tbsp coconut oil (for crisping sage) (optional)
- 4 fresh sage leaves, fried until crisp (optional)
- 1–2 tbsp full-fat coconut milk, for drizzling (optional)
Instructions
- 1
Heat 2 tbsp coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic, ginger, turmeric, and Ceylon cinnamon and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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