For all those locavores and proponents of eating seasonally, there are times and circumstances when I beg to differ…

Butternut Squash Soup-015

And I make a case for butternut squash.

Or, as I like to say ~ squtternut bash ~

In fact, I believe I’d like to petition a name change for the “winter squash” mislabeling of this gorgeous gourd.

Not just for fall and winter, our beloved butternut SHOULD be enjoyed year-round.

There’s just simply something soothing, heart-warming, and nourishing about the sweet and subtle softness of the succulent squash.

Baked, roasted, sautéed, and pureed into soup, it’s simply wonderful.

And what’s even more wonderful…

Is having the opportunity to create a silky smooth soup for someone else you love.

And then, top it all off with the surprising beauty of both sweetly and refreshing aromatic sage croutons fresh from the garden.

Yes, indeed, it’s all heavenly.

Silky Sweet Butternut Soup and Sage Croutons

1 Tbs. coconut oil
1/2 medium yellow onion, roughly chopped
1 small golden delicious apple, cored and roughly chopped
1 medium butternut squash, peeled and roughly cubed (about 5 cups)
sea salt
1 Tbs. fresh sage, minced
4-5 cups organic vegetable broth
1 tsp. ground nutmeg

In a large stockpot, over medium heat, melt the coconut oil. Add the onions and apple, sautéing until the onions turn translucent. Add salt and squash. Continue cooking and stirring for about 5 minutes, and then add the sage and nutmeg. Add broth. Bring to a boil and then reduce to a simmer, cooking the squash until soft, about 20 minutes.

Using an immersion blender, process the soup until silky smooth. (Alternatively, use a high speed blender and puree the soup in batches).

Serve with plenty of sweetly crunchy Sage Croutons.

Sage Croutons:

coconut oil
fresh sage leaves

Preheat the oven to 400 degrees.
Melt coconut oil until it reaches liquid form.
Dip each sage leaf into the melted oil and place on a parchment lined baking tray, careful not to overlap any leaves.
Alternatively, the sage leaves can be minced and then doused in the oil and spread on the baking sheet.
Bake for approximately 10 minutes. Flip and bake 1-2 minutes more. Allow to cool and crisp away from heat…the longer the leaves sit, the crunchier and more “croutony” they become.

Top a luscious bowl filled with silky butternut squash soup with these sweetly coconuty crunchy Sage Croutons.

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