Orange food alert! Butternut squash, pumpkin, carrots, sweet potatoes... what's better than these autumn delights? In this recipe, butternut squash takes center stage. Roasting the squash first brings out its sweetness. An apple is added to balance out the soup, and add even more fall goodness. It comes together easily on the stove after that. The velvet texture comes from blending it and adding a hint of cream. And that crispy sage? Easy, peasy. Just toss a few sage leaves in some butter and fry until crispy. Add to the soup for added texture and crunch. You will certainly score bonus points with your guests for presentation. Serve with a side salad and some crusty bread for a delicious lunch, or add to your Thanksgiving menus. Happy cooking!
Roasted Butternut Squash Soup with Crispy Sage
Ingredients
- 4 lbs butternut squash (about 2 medium), halved and seeded
- 2 tablespoon olive oil
- 1 ½ tsp kosher salt
- 1 tsp fresh ground pepper
- 1 tablespoon butter
- 1 apple, coarsely chopped; (I use honey crisp, but any apple will do)
- 1 medium onion; coarsely chopped
- 8-10 fresh sage leaves
- ¼ teaspoon nutmeg
- 4 ½ cups chicken stock
- ¼ cup heavy cream (or half n half)
- salt and pepper to taste
- a few leaves of crispy sage to garnish
Crispy Sage
- 10-20 sage leaves
- 1 tablespoon butter
Instructions
- Heat oven to 425°F.
- Line a baking sheet with foil. Place the squash cut side up and rub with olive oil. Season with 1tsp of the salt and ½ teaspoon of pepper. Roast for 50 minutes until browned and tender.
- In a large pot, melt the butter. Add the chopped onion, apple, sage and nutmeg. Season with the remaining ½ teaspoon salt and ½ teaspoon of pepper. Sauté, stirring occasionally until soft (about 7 minutes).
- When the squash is ready, place the flesh into the pot with the onions and apple. Add the broth, and bring to a boil over high heat. Reduce heat to medium low and simmer (covered) for about 15 minutes. Remove the pot from the heat and stir in the cream.
- Allow the soup to cool slightly. Add to a high powered blender and puree until smooth, or use an immersion blender to puree right in the pot.
- Bring the soup back to the pot to heat through. Season to taste with additional salt and pepper. Serve with a sprinkle of crispy sage.
Crispy Sage
- Heat the butter in a small pan on med-high heat until it starts to foam.
- Add the sage leaves and fry until crispy. Remove immediately to drain on a paper towel.
Amanda
This was my first attempt at making Butternut Squash Soup. This recipe was easy to follow along and delicious!