Since I was the lucky recipient of a ton of leftover Thanksgiving centerpieces i.e. winter squash, I decided to make soup that I could have for dinner and freeze for many, many future dinners.
- olive oil
- 16 fresh sage leaves
- 2 red onions, chopped
- 2 medium carrots, peeled and chopped
- 3 leaves kale, chopped
- 4 cloves of garlic, chopped
- 1 tbsp thyme
- 2 tbsp red chili powder (or to taste)
- sea salt and finely ground pepper, to taste
- 1 butternut squash, deseeded and cut into chunks
- 8 cups of veggie broth
- 1/2 can diced tomatoes
Heat a medium saucepan and pour in some oil. Add the sage leaves and fry for 30 seconds or until dark green and crispy. Quickly remove them from heat and place them in a bowl and set aside. In the same pan, add the onion, carrots, kale, garlic, thyme, chili powder, sea salt and pepper and cook for 10 minutes or until veggies are tender. Add the squash and the veggie stock, bring to a boil and simmer for 30 minutes.
When squash is soft and cooked through, use a hand blender to blend into creamy smooth mixture. Top with sage and enjoy.