Sage and Butternut Squash Soup2011-09-27
- Servings : 9
- Prep Time : 0m
- Cook Time : 9m
- Ready In : 0m
This is one of my favorite fall recipes! I started making Butternut Squash Soup several years ago when I was craving Il Fornaio‘s butternut squash ravioli. The homemade pasta, filled with sweet roasted butternut squash and sage, and then dripping in browned butter is just AMAZING! This soup is obviously much lighter, but still has similar flavors as those delicious morsels of glutenous goodness. Serve this soup as a side dish, or add some chopped grilled chicken for a heartier meal. This recipe makes A LOT of soup, so half it if you like, or freeze some of it like I do for when I don’t have time to cook.
2 Butternut squash (~6 pounds total)
2 Tablespoons olive oil
2 Tablespoons honey
1 medium yellow onion, chopped
12 Sage leaves
2 Tablespoons minced garlic
Pepper to taste
Prick squash several times with fork. Roast on a baking sheet for an hour at 400.
Cut squash in half and let cool.
Remove the seeds from the squash, then peel off the skin and discard.
Chop the squash into 2″ chunks.
In a large stockpot, combine olive oil and onion. Cook until onion is translucent, then add honey and garlic. Cook until honey bubbles and onion begins to brown.
Add sage leaves, squash pieces, and enough broth to cover squash by about 1 inch. Let simmer for about an hour, until squash is very soft.
Using an immersion blender, blend the soup until smooth. Add pepper to taste, and more broth for desired consistency.
If you don’t have an immersion blender, a regular one will do. Just make sure you let the soup cool before attempting to blend it, or else you will make a big mess. Believe me- I’ve done it!
- 2 Butternut squash (~6 pounds total)
- 2 Tablespoons olive oil
- 2 Tablespoons honey
- 1 medium yellow onion, chopped
- 12 Sage leaves
- 2 Tablespoons minced garlic
- Chicken broth
- Pepper to taste
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