Roasted Butternut Squash Soup with Fried Sage Leaves
This creamy dairy-free roasted butternut squash soup is so easy to make. It is loaded with protein, fiber and is the definition of comfort food!
Equipment
- Lined baking tray
Ingredients
Sage oil
- 8-10 fresh sage leaves
- 2-3 tbsp avocado or olive oil
- 1/2 tsp salt
Soup
- 1 medium butternut squash
- 1 large white or yellow onion
- 1 garlic head with the top removed
- 1 large potato
- 1 cup cooked white beans
- 3-4 cups vegetable broth
- 1-2 tbsp olive oil
- 1/4 cup nutritional yeast
Toppings (optional)
- vegan sour cream
- pine nuts
- sun dried tomato strips
Instructions
Make the fried sage leaves
- Heat up 3 tbsp of avocado or olive oil. Dip the tip of a leaf and if it sizzle, you can quickly add the rest of the leaves making sure they are covered with the oil.
- As soon as the leaves start to turn darker, remove the leaves and place them on a plate lined with paper towel.
- Pour the infused oil in a small container for later use.
Prepare the vegetables
- Peel, remove the seeds and slice the butternut squash. Place into a large bowl.
- Peel and slice an onion, some garlic and add to the bowl.
- Sprinkle with some salt, and olive oil. Toss well.
- Place all the vegetables on a lined baking sheet. Bake at 375F for 40 minutes. Flip the vegetables halfway through.
- Peel and boil a large potato until tender (10-12 minutes). Drain and set aside.
- Squeeze the garlic and pour all the ingredients plus the white beans in a blender.
- Pulse until you get a smooth texture. Add more liquid if you want it thinner.
- Taste and adjust seasoning as needed. Add some sage infused oil.
- Serve immediately with a dollop of vegan sour cream, bits of sundried tomatoes and a few fried sage leaves