You can also make this tasty soup with other squashes like acorn, delicata, and kabocha.
- 1 medium butternut squash, or large acorn squash
- 2 tablespoons olive oil and 1 tablespoon to oil a cookie sheet
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 2 ribs celery, minced
- 1 ½ teaspoons toasted and ground cumin seeds
- ½ teaspoon ground nutmeg
- 2 teaspoons hot New Mexico red chile powder
- 4 cups vegetable stock
- ½ cup oat milk
- Salt and pepper to taste
- 18 fresh sage leaves, fried in 2 tablespoons olive oil
Serves 6
1. Cut squash in half. Place face down on an oiled cookie sheet and bake in preheated 375° oven for 40 minutes, or until squash is very tender and nicely browned. Allow to cool and scoop out flesh, placing it in a medium bowl.
2. Place remaining olive oil in a medium soup pot and saute onion, garlic, and celery over medium heat until onion has become translucent. Stir in the squash. Add cumin, nutmeg, and chile. Saute for 4 minutes.
3. Add vegetable stock and cook over medium heat for 10 minutes. Remove from heat and stir in the oat milk.
4. Puree soup carefully and season with salt and pepper.
5. Serve hot, garnished with fried sage leaves.
This recipe originally appeared in "Living the Clean-Eating Dream" by Johnny Vee.