Winter Squash and Sage Soup
Serves four to five
  • 1 lbs butternut squash, peeled, seeded, and chopped into one-inch cubes (roughly two large squashes or six cups pre-cut squash)
  • 1 large red onion chopped
  • 3 garlic cloves, whole
  • 8-10 sage leaves
  • 4 cups organic bone broth (can add more if you want a thinner soup)
  • 2 tbsp avocado oil
  • 1 ½ tsp cinnamon
  • Sea salt and pepper to taste preference
Optional toppings
  • Chopped fresh sage
  • Crispy kale
  • Chopped pecans or walnuts
  • Pumpkin seeds
  • Pasture-raised roasted chicken
  • Steamed spinach
  • Crispy heritage, pastured pork pancetta
  • Sautéed mushrooms
  1. Preheat oven to 450 degrees.
  2. Place chopped squash, onions, and garlic cloves on a parchment paper lined baking sheet. Drizzle avocado oil on top and bake for 30-40 minutes, or until squash is soft.
  3. Remove and transfer to a blender, and add bone broth, sage leaves, and seasoning.
  4. Blend until smooth and adjust seasoning if needed to taste preference.
  5. Serve alone or with any of these optional toppings.
Recipe by Be Well at