Detoxing Sage Squash Bisque

This is a super easy + delicious soup, perfect for cozy evenings, or a quick lunch. It packs 4 different fruits and vegetables into one convenient crave-worthy meal. Simply saute a few veggies with garlic and sage, add butternut squash (which can even be frozen), simmer in vegetable stock, blend and salt to taste. For a creamier richer soup drizzle in coconut milk, and top with toasted pumpkin seeds and fresh sage.

Butternut squash is the lowest calorie + highest fiber of the squash family, making it an amazing cleansing food. Combine that with green apple, another detox super-food and you’ve got a perfect meal to help you feel your best.

Enjoy and stay healthy!

Yield: 8 Servings

Ingredients

20 sage leaves, divided

1 tablespoon olive oil
1 medium yellow onion, small dice
2 cloves garlic, finely minced
2 medium green apples, skin on, small dice
4 cups butternut squash chunks, can be frozen
4 cups vegetable broth
1-2 teaspoons salt
Optional Garnishes: Canned coconut milk, toasted pumpkin seeds, chopped herbs of choice

Directions

Chop 10 sage leaves into fine ribbons.
Heat a medium pot over low heat. Once hot, add olive oil. Once oil is hot add onion, garlic, and 10 chopped sage leaves. Saute until translucent and starting to caramelize — about 20 minutes, stirring frequently.
Add green apples, butternut squash, and vegetable broth to pot. Bring to a simmer, once simmering, cover soup and let gently simmer for 20 minutes, or until squash is soft.
Add soup and remaining sage leaves to a blender, blend soup (doing it in 2 batches if necessary) until COMPLETELY liquidy smooth. Salt to taste, start with 1 teaspoon and go from there.
Garnish with a swirl of coconut milk and desired toppings.

Chef's Notes

Depending on how long and hard the soup cooks some of the liquid can be evaporated creating a thicker consistency. If the soup seems too thick add water to thin out to desired consistency.
Feel free to replace the butternut squash with any squash or even orange sweet potatoes.