Garnish this roasted butternut squash soup with fried sage leaves, a swirl of coconut cream, and toasted pumpkin seeds... what a wonderful, creamy blended soup to usher in fall and winter flavors!
Place cut squash on the parchment-lined baking sheet and lightly coat the flesh-side of the squash with cooking fat (I used avocado oil) and rub over the surface, including the cavity.
If making fried sage leaves, heat cooking fat until extremely hot (almost smoking) in a small skillet or pan.
Combine cooking fat and onions in a large pot over medium heat. Cook until onions start to brown (about 10 minutes).
If you prefer a smooth soup, use an immersion blender or transfer to a blender (in batches) and blend until smooth, return to pot.
Roasted Butternut Squash Soup With Fried Sage Leaves https://traditionalcookingschool.com/food-preparation/recipes/roasted-butternut-squash-soup-with-fried-sage-leaves/