SERVES: 4 | PREP TIME: 25 minutes | COOK TIME: 15 minutes
2 delicata squash (about ¾ pound/340 grams)
2 tablespoons coconut oil
2 shallots (1¾ ounces/50 grams), thinly sliced
2 cloves garlic, thinly sliced
2 cups (480 ml) chicken broth
2 tablespoons roughly chopped fresh sage, plus 4 to 8 sage leaves for garnish (optional)
pinch of coarse sea salt and freshly ground black pepper, to taste
- Preheat the oven to 400°F (205°C).
- Cut the delicata squash in half lengthwise and place cut side down on a baking sheet. Bake for 25 minutes, or until soft. Use a spoon to remove the seeds, discard them, and then scoop out the flesh of the squash and place it in a bowl.
- Heat the coconut oil in a large saucepan over medium heat. Add the shallots and garlic and cook, stirring often, until the shallots are soft. Add the delicata squash, broth, sage, and salt and pepper and mix to combine.
- Using an immersion blender, blend together until smooth. Taste and add more salt if needed, blending once more to mix in the salt. Garnish each bowl of soup with one or two fresh sage leaves, if desired.