Butternut Squash Sage Soup with Coconut Cream

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 tbsp melted grass-fed butter, tallow, or ghee
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh sage leaves, chopped (or 1 tsp dried sage)
• 4 cups vegetable or chicken broth
• 1/2 cup full-fat coconut milk (plus extra for garnish)
• Salt and pepper, to taste
• Optional: a pinch of nutmeg for extra warmth

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with melted butter, tallow, or ghee, and season with salt and pepper. Roast for about 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, heat a bit of oil (fat) over medium heat. Add the chopped onion and garlic, sautéing until softened.
3. Add the roasted butternut squash, sage, and broth to the pot. Bring to a boil, then reduce to a simmer for about 10 minutes.
4. Using an immersion blender (or transferring to a blender in batches), blend the soup until creamy and smooth.
5. Stir in the coconut milk and season to taste with salt, pepper, and a touch of nutmeg if desired.
6. Ladle into bowls and drizzle with extra coconut milk, garnish with a sage leaf, and enjoy this cozy, creamy fall soup.

Benefits:
This soup is rich in beta-carotene from the squash, anti-inflammatory properties from the sage, and a touch of healthy fats from the coconut milk for a satisfying, nutrient-dense meal.