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Truffled Butternut Squash Soup with Crispy Sage | Sofritto Calgary White Truffle Oil | #vegan #glutenfree #dairyfree // JustineCelina.com

TRUFFLED BUTTERNUT SQUASH SOUP WITH CRISPY SAGE

My Truffled Butternut Squash Soup with Crispy Sage is a luxurious, sophisticated twist on a cold weather classic. With just 10 ingredients, this creamy bowl of vegan comfort is a breeze to whip up and makes a great light lunch or accompaniment to dinner. Hearty butternut squash is oven roasted with onions, fresh sage and garlic -- then blended into velvety goodness with vegetable broth, coconut milk, fresh ginger and a touch of heat. To finish things off, it's infused with an indulgent drizzle of White Truffle Oil and garnished with crispy sage for a restaurant quality soup you can enjoy at home. Thanks to a couple of elevated ingredients, this isn't your traditional butternut squash soup recipe -- but I guarantee you it's just as simple to prepare!
Prep Time 20 minutes
Cook Time 50 minutes
Cooling time 10 minutes
Total Time 1 hour 10 minutes
Servings 16
Author Justine

Ingredients

  • 8 cups butternut squash (one large squash, or 2 smaller squash)

  • 1 yellow onion
  • 4 cloves garlic
  • 8 fresh sage leaves
  • 6 cups vegetable stock
  • 1 cup full fat coconut milk
  • 1 tbsp fresh ginger
  • 1/2 tsp red pepper flakes
  • 1 tsp white truffle oil
  • extra virgin olive oil
  • Himalayan Pink Salt
  • Freshly cracked black pepper

Instructions

  1. Preheat your oven to 425°F.
  2. In the meantime, chop squash and onion into 1″ cubes, adding them into a big bowl as you go. Peel the garlic and add it to the mixture whole. Once you’re finished chopping, divide the mixture onto 2 large baking sheets. Add 3 sage leaves to each baking sheet.
  3. Season liberally with olive oil, salt and pepper. Stir the vegetables around in the pan to ensure each piece is well coated with oil and seasonings. Roast at 425 °F for 50 minutes, turning and rotating at the 25 minute mark.
  4. Remove the baking sheets from the oven and allow to cool for about 10 minutes.
  5. Add the contents of the baking sheets to your Vitamix (or similar). Add vegetable broth, coconut milk, fresh ginger and red pepper flakes -- note that if you have a large container for your Vitamix, the entire mixture will just fit, but if you have smaller containers, you'll need to divide and blend in batches. Blend Butternut Squash Soup on high for a few minutes until completely smooth.
  6. Add the blended mixture to a large soup pot and turn on low heat, warming through.
  7. Remove the Butternut Squash Soup from heat and stir in your White Truffle Oil. Taste and adjust seasonings as necessary -- you may want to add additional salt and pepper or truffle oil at this time.
  8. Prepare the Crispy Sage leaves for garnish (this is optional, but highly encouraged). Wash sage leaves, select a small frying pan and warm olive oil over medium heat. Add a sage leaf and fry for a few seconds on each side until crisp -- this may take some experimentation, as the oil shouldn't brown (burn) the leaf. As the leaves fry, their green colour will intensify and they will crisp up.
  9. Remove sage leaves from the pan and allow them to cool over a paper towel. Sprinkle with Himalayan Pink Salt.

  10. Garnish each bowl with additional White Truffle Oil and a few drops of coconut milk. I like to drizzle the truffle oil first, then add a few drops of coconut milk drops and swirl them together in a circular motion with a chopstick to create a marbled effect. Then, garnish with Crispy Sage by crumbling a leaf over each bowl. Serve Truffled Butternut Squash Soup with Crispy Sage immediately!