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Butternut Squash Soup with Crispy Sage
Prep Time
20 mins
Cook Time
20 mins
 
Servings: 6 servings
Ingredients
Soup
  • 1 butternut squash peeled and seeded
  • 1 tablespoons butter
  • 1 medium onion chopped
  • 4 cups beef stock
  • 1 cup unsweetened plain coconut milk
  • 1/4 cup heavy cream
  • 1 teaspoon grated nutmeg
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper to taste
Crispy Sage
  • 6-12 sage leafs
  • 1 tablespoon of butter
Instructions
Soup
  1. Cut squash into 1-inch chunks.
  2. Preheat to 375 degrees fahrenheit.
  3. On a large sheet pan place squash. Sprinkle with salt and pepper. Roast for 15 minutes or until tender.
  4. In large pot melt 1 tablespoon of butter. Add onion and cook until for 5-8 minutes until soft and translucent,
  5. Add squash, coconut milk, stock, nutmeg and cayenne pepper. Bring to a simmer.
  6. Add cream. Cook for an additional 2-3 minutes.
  7. Place in a blender and puree. Season with salt, and pepper.
Crispy Sage
  1. In a frying pan on high heat, melt butter and cook until lightly brown
  2. Add sage leaves and cook until crispy flipping once. About 30 seconds on each side.
Plating
  1. In a bowl ladle 1 cup of soup.
  2. Top with sage leaf.
  3. Enjoy!
Recipe Notes

3 Weight Watchers Smart Points per 1 cup serving.
!
Nutrition Roasted Butter Squash Soup with Sage