Spiced Butternut Squash Soup | Recipes | Judy Joo

Ingredients

• 4 Tbsp sour cream
• 3 tsp fresh lime juice
• 1 lime, zested
• 4-6 sage leaves
• Extra virgin olive oil for frying
• 100g unsalted butter
• 180g white onion, peeled, diced
• 2 garlic cloves, grated
• 4 thyme sprigs
• 4 sage leaves
• 1000g butternut squash, peeled and deseeded, cut into 1 inch cubes
• 100g carrot, peeled, diced
• 1100ml chicken stock
• 14g ginger , peeled, grated
• 2 pinches of freshly grated nutmeg
• 100ml milk
• 3 tsp sea salt
• Black pepper to taste
• Lime sour cream
• Fried sage leaves
• pecans, toasted and crushed
• Lime zest, freshly grated