Readily available during the winter months, this starchy vegetable makes a great soup.
|½||tablespoon||extra virgin olive oil|
|Shake of red chilli flakes (optional)|
|1||white onion, chopped|
|1||medium butternut squash, peeled and cut into cubes|
|½||teaspoon||granulated garlic or 1 clove garlic, minced|
|¼||cup||roasted pumpkin seeds|
|5||fresh sage leaves, chopped coarsely (or rubbed sage)|
- Heat up a heavy saucepan, put in the onion, optional red chili flakes, oil, and salt. Sautee until the onions are caramelized.
- Add the squash, garlic and 3 cups of water. Cover and cook until the squash is soft (about 15-20 minutes).
- Take off the heat, put mixture in the blender, and blend until it is soft.
- Pour into bowls, add sage, mixing it in, and decorate with the pumpkin seeds.