Makes 4 servings
2 ½ pounds butternut squash
1 bunch sage
6 tablespoons olive oil
1 teaspoon kosher salt
¼ cup Baird Farm amber or dark maple syrup
3-4 apples, about 1 pound
1 large onion
2 cloves garlic
¼ teaspoon red pepper flakes
4 cups vegetable broth
½ teaspoon ground nutmeg
1 can coconut milk
Preheat the oven to 425 degrees. Halve the squash and scoop out the seeds. Chop half of the sage. Drizzle 1 tablespoon of olive oil over the squash along with the chopped sage, a ½ teaspoon of salt, and 2 tablespoons of maple syrup. Roast for 45 minutes or until tender.
When cool, remove the skin from the squash and roughly chop. Peel and core the apples and chop them as well, along with the onion and garlic.
Heat 2 tablespoons of olive oil in a pot over medium heat. Add the onion, garlic, and red pepper flakes. Cook until the onions have softened, about 10 minutes. Add the squash, apples, and broth. Bring to a boil then reduce the heat and simmer for 20 minutes.
Turn off the heat and use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender and carefully puree in batches. Return the soup to low heat. Stir in the nutmeg, remaining 2 tablespoons of maple syrup, and half of the coconut milk. Taste and add salt, if needed.
Heat the remaining olive oil in a small pan. Add a few sage leaves and fry for about 15 seconds. Transfer to a paper towel-lined plate and sprinkle with salt. Repeat with the remaining sage. Serve the soup with fried sage leaves and splashes of coconut milk and maple syrup.