- 4 cups butternut squash, peeled and cubed
- 3 inches, peeled ginger
- 4-5 cups water or vegetable stock
- 1 tsp. sea salt
- 4 tbsp. butter
- Whole sage leaves
Bring squash, ginger, and water to a boil. Cover, reduce heat to simmer, and cook 10-15 minutes or until squash is easily pierced with a fork. Add sea salt and 2 tbsp. butter. Stir to melt the butter. Put all ingredients into a food processor or blender and puree. Add squash puree back into the soup pot and turn off the heat. Adjust seasoning, if needed. In a small frying pan, heat remaining 2 tbsp. butter on medium heat. Add whole sage leaves and cook until crispy (2-3 minutes). Place pureed squash into individual bowls and garnish with 2-3 crispy sage leaves. Makes 4 servings.