[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text]Adapted from Bon Appetit, Flavors of the World

  • 3 T coconut oil
  • 1 onion, coarsely chopped
  • 1 T chopped fresh sage
  • 1 2 ¾ pound squash, halved, seeded, chopped (about 5 cups)
  • 5 cups of vegetable broth
  • 24 fresh sage leaves
  1. Melt 1 tablespoon of coconut oil in a heavy large pot over medium heat.
  2. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes.
  3. Add chopped sage, stir 1 minute.
  4. Add squash and broth. Increase heat to high and bring to a boil.
  5. Reduce heat and simmer until squash is tender, about 25 minutes.
  6. Cool slightly.
  7. Puree soup in batches in a blender until smooth.
  8. Return the soup to the pot.
  9. Season to taste with salt and pepper?(this can be made one day ahead, cool slightly then cover and refrigerate)
  10. Melt 2 tablespoons of coconut oil in a heavy large skillet over medium heat.
  11. Add sage leaves and sauté until brown and toasted about 2 minutes.
  12. Bring the soup to a simmer again.
  13. Ladle into bowls and garnish with fried sage leaves.

Servings: 8[/vc_column_text][/vc_column][/vc_row]