This soup is so rich and creamy you won’t miss the dairy!
1 butternut squash
4 tablespoons bacon fat,
coconut oil, or ghee, divided
1 yellow onion, diced
4 cloves of garlic, peeled and smashed
1 teaspoon Sage Salt Blend (recipe here) or a few pinches each of dried sage and sea salt
Black pepper to taste
16 ounces Bone Broth, chicken is ideal (recipe here)
2 tablespoons coconut milk
Juice of 1 orange
2 tablespoons water
(more or less as needed)
8-12 fresh sage leaves
Omit the onion, garlic, and coconut milk.
Preheat the oven to 400°F.
Peel and chop the butternut squash. Toss the squash in 1 tablespoon of the bacon fat in a roasting dish and bake for about 40 minutes or until fork-tender.
While the squash roasts, use a large pot to sauté the onions in the rest of the bacon fat until the onions begin to brown on the edges. Add the garlic to the skillet, followed by the Sage Salt Blend and pepper. Cook for approximately 2 minutes to take the edge off of the raw garlic. Add broth, coconut milk, and water.
Add the roasted squash, and stir together. Finally, add the orange juice just before turning off the heat.
After the soup has cooled a bit, pour it into a blender, and blend until smooth. Be careful not to fill the blender to the top because the steam will expand the liquid.
Once the soup is in bowls, use a small frying pan or cast iron skillet to fry the sage in 1-2 tablespoons of butter or ghee until it looks bubbly and is crispy to the touch.
Garnish each bowl with a couple of sage leaves.