1 Large Butternut Squash, peeled and 1" cubed (roast the squash, for a sweeter, richer soup)
1 Medium Yellow Onion, chopped
3 Garlic Cloves, peeled and smashed
3 Celery Stalks, chopped
4 C. Chicken or Vegetable Stock
12 Sage Leaves
2 T. Coconut Oil
1 tsp. Freshly Ground Nutmeg
Sea Salt and Pepper, to taste
In large pot heat oil. Add sage and cook until crispy, approximately 5-7 minutes. Remove sage leaves and set aside. Add onion, garlic, and celery. Cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Puree soup to desired consistency. Stir and season with nutmeg, salt, and pepper. Garnish with crispy sage leaves and serve.
-This soup would also be great with pancetta or bacon. Cut into 1" pieces and crisp. Use the rendered fat to crisp the sage leaves and to then cook the remaining ingredients. Reserved bacon can then be used as a garnish.