BUTTERNUT SQUASH SOUP & SAGE CROSTINI

img_2014_11_01_01413-croppedPrep time: 25 mins
Cook time: 50 mins
Total time: 1 hour 15 mins
 Serves: serves 6-8 as appetizers
Ingredients
For the soup:
  • 2-3 tablespoons coconut oil
  • 1 large onion, coarsely chopped
  • 3 cloves of garlic
  • 2 approx. 4-inch pieces of lemongrass (optional)
  • 2 tablespoons red curry paste* (see note)
  • one 2 lb butternut squash, peeled, seeds scooped & cubed
  • 1 can unsweetened coconut milk, light or full fat
  • 4 cups low sodium veggie broth
  • salt, pepper
For the crostini
  • 12 small pieces of whole grain bread
  • 2 cups of ½-inch butternut squash cubes
  • a drizzle of olive oil
  • ¼ teaspoon maple syrup
  • approx. 1.5 cups ricotta cheese
  • about 14 sage leaves (1 per piece plus a few extra)
  • a few tablespoons grapeseed oil (to fry the sage)
  • a few pinches of red chile flakes
  • salt, pepper
Instructions
Make the soup:
  1. Heat a large pot to medium and add the coconut oil. Add the onion and generous pinches of salt and pepper. Smash the lemongrass (using the back of your knife) then add it whole to the pot along with the garlic, and curry paste. Cook until the onions are translucent, then add the butternut squash cubes, another pinch of salt, and stir.
  2. Reduce heat to a simmer. Add the coconut milk and vegetable broth. Cover and simmer, stirring occasionally, until the squash is very soft. (40-60 minutes depending on your squash).
  3. Remove large lemongrass pieces and pour everything into a high speed blender (you may have to work in batches), and puree until smooth. Taste and adjust seasonings.
Make the crostini:
  1. Toss squash cubes with a drizzle of olive oil, maple syrup, salt and pepper. Spread on a baking sheet and roast until the edges are golden brown and the cubes are tender – about 20 minutes.
  2. Fry the sage: Heat a small saucepan over medium heat and coat the bottom with a high heat oil such as grapeseed oil. Once the oil has a few ripples, toss in the sage leaves and fry for about 30 seconds. (Test-fry 1 before you do them all). Remove and let them drain on a paper towel.
  3. Toast bread and top each piece with a spoonful of ricotta, a few butternut squash cubes, salt, pepper, red chile flakes & sage.
Notes

This is a great make-ahead soup – it actually tastes better on the second or third day.

*If you are sensitive to spice, start with less curry paste.

I’m better at eating than cooking 😀 , so all the recipes are from around the web. Also if you want me to write about something comment and soon you’ll see a post about your subject. 🙂 Or simply comment and let me know what do you think about this recipe and how you do it. ❤ | Stay in touch with me on Tumblr  Twitter   Facebook and Instagram  | For collaborations, sponsorships or business inquiries e-mail at allyxoxoblog@yahoo.com . If you want to see your recipe here just send it to allyxoxoblog@yahoo.com

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