Anastasia Midas
Satisfy your autumn cravings with this sage infused butternut squash soup by Anastasia Midas.
Enjoy this easy-to-make vegan, gluten-free, paleo, and whole30 approved recipe.
About Anastasia
Anastasia is a lifestyle blogger featuring content focused on fashion, food, and everything in between.
*Anastasia wears Dolly Long Flare in Black
Sage Infused Butternut Squash
Ingredients:
8 cups of 1 inch cubed butternut squash
Seasoning mixture of 1/4 teaspoon cinnamon, 1/4 teaspoon curry, and sprinkle of cumin
2 cups of mirepoix
1 can of coconut milk
8 leaves of fresh sage
1/4 cup of butter
1/4 cup of olive oil
Kosher salt
Black pepper
6 cups of chicken broth
Instructions:
Preheat oven to 400°F
Cut and cube butternut squash into 1-inch cubes peeled and seeded, place into a bowl with 1 tablespoon of olive oil
Sprinkle seasoning mixture, salt and pepper onto squash and mix until coated, spread squash onto baking sheet and place in oven
Empty can of coconut milk into a sauce pan, add in four sage leaves and let simmer until fragrant
In a Dutch oven melt butter and add mirepoix, salt and pepper - cook until onions are translucent around 7 minutes
Add roasted squash, broth and increase heat to a boil
Once heat is at a boil, reduce to medium or until vegetables are tender which usually takes 10 minutes
Puree the soup in a food processor and remember to work in batches
Return pureed soup to original Dutch oven and mix in the coconut milk infused with sage
Voila
