It’s fall and I want to eat soup (this soup) every single day. It only takes 20 minutes, so I just might.
My fiance and I just moved to San Diego, so it’s technically more like “fall” than fall. However, this rich and spicy soup brought me to Minneapolis and the land of crunchy leaves and cozy sweaters in an instant.
To be honest, it’s so good it’s almost like eating curry gravy. Who can argue with that? Curry gravy is the business. My business.
Curry-Sage Butternut Squash Soup… slashgravy
Paleo & Whole30 approved recipe
- 2 cans of butternut squash puree
- 3 cups chicken stock
- olive oil
- 1/2 onion, chopped
- 1-2 garlic cloves, minced
- 8-10 fresh sage leaves, chopped (I used 8-10 because my leaves were the small ones… recycled from a very, VERY non-paleo brunch involving sage fried chicken and biscuits at Hash House)
- 2 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- Dash of nutmeg
- Dash of cayenne pepper
- Sea salt and pepper to taste
- 1 tsp lemon juice
- Optional: 1/4 cup of coconut milk or heavy cream (I liked this without it so I didn’t add any.)
Grab a stock pot. Fry the onions in olive oil until they are transparent (about 3 minutes). Throw in the garlic, sage, curry, cumin and coriander into the pot and stir to release the fragrant goodness for 1 minute. Add the squash puree and stir in the chicken broth. Simmer for 10 minutes. Blend until smooth using an immersion blender, food processor or regular blender. Add the lemon juice, nutmeg, cayenne, sea salt and pepper to taste. Simmer a little longer if you are busy prepping any other accompanying foods. If you want to add coconut milk, stir that in right before you’re about to serve it. Then EAT.
Ideas, thoughts and other uses:
- Stir in some shrimp or chicken and make a stew.
- Fry some sage and throw it on top.
- Literally eat it as gravy on your Thanksgiving turkey or a roast chicken.
- Make a vat. Eat it every damned day.