This is one of my favorite Autumn soups, and it’s so easy to make. Fantastic by itself, with a sandwich, or as a side to a hearty meal, it’s delicious, and good for you!
Ingredients you will need:
One large Butternut Squash
One small to medium Onion (yellow, or sweet)
Two medium Garlic Cloves
Sage Leaves, 6-8 fresh or dried
Nutmeg, 1/4 tsp
Pepper, a pinch
Sea Salt, 1/2 tsp
Two Quarts Spring Water
Two Tablespoons Unsalted Butter (substitute with Sunflower Oil)
One Quarter Cup Brandy, or White Wine (optional)
One Cup Fresh Cream (Raw Jersey, or substitute with Cashew Cream)
Cooking tools you will need are a stock pot, or large saucepan with a lid, a good kitchen knife, solid cutting board, a large spoon, and a food processor, or blender, measuring cup, and measuring spoons.
Begin by preparing the squash. Carefully, cut the squash in half, clean out the seeds, and peel the outer skin. Cut the squash into cubes of about one inch in size. Set aside.
Peel and chop the onion, the garlic cloves, and the fresh Sage.
Place cooking pot on a medium low burner. Add the butter to the pot. Once the butter has melted, add the diced onion to the pot. Sauté lightly until the onions begin to brown. Add diced garlic, Nutmeg, Pepper,and Sage. (I prefer to use dried Sage as the flavor is more enhanced.) Raise the heat on the burner to medium, and sauté for a few more minutes.
Add the Butternut Squash cubes to the mix. Stir, and cover the pot with lid. Cook for five minutes, remove lid, and stir. Allow the squash to become tender on the outside, without browning too much.
Add enough Spring Water to submerge the squash completely. Cover and leave on medium heat, cooking for half an hour. Once water has begun to bubble, add the Brandy to the mixture. Cover, and allow to cook for another half hour.
Once half an hour has passed, turn the burner off. Allow the soup to sit for half an hour so it is not as hot. Carefully, transfer this mixture into a blender, or food processor. Pulse on high until the soup is smooth. At this time add the cream, and blend. (If you wish to omit the cream, it is okay.) Pour the pureed soup back into the pot and heat on low burner for ten to fifteen minutes. Ladle into serving bowls, or cups. Garnish with fresh Sage. Enjoy!