We had a little cool spell here in SC, and it's been glorious. It's going to be warmer this week but not as warm as it has been. And the nights are getting chilly too, so I can make warm comfort food for dinner.
Confession: I'd never had butternut squash before I made this soup. I've eyed it in the grocery store and seen dozens of recipes for various raviolis, soups, etc. You see, I used to be quite the picky eater when I was little. And it's been in the past few years that I've really branched out and tried things that I previously would've avoided. So. Butternut squash soup.
I was sort of flying by the seat of my pants with this one. I didn't take an ingredients shot like usual because I wasn't certain of everything I was going to use at the time. I will explain in detail how everything came about, and I promise the result is delicious.
Things I learned when making this soup:
- I should wear a bib when I eat soup. I never fail to spill some on me.
- Liquid is your best friend when you use the blender. A hand towel comes in a close second.
- I'm a fan of butternut squash.
1 butternut squash, peeled and sliced into 1-inch chunks
Salt and pepper
2 tbs butter
1/2 white onion, diced
2 cloves garlic, sliced
3-4 sage leaves, plus more for frying
5-6 c chicken broth (vegetable may be substituted)
1/2 tsp ginger
1/2 tsp nutmeg
Canola oil for frying
Creme fraiche or sour cream for garnish
- Toss the squash chunks with olive oil, salt, and pepper and roast in a 400º oven for 20 minutes or until soft. Use a roasting pan or baking dish.
- Melt butter in a soup pot until just browned. Add onions and garlic and cook until just getting a little color.
- Add roasted squash and sage leaves (may be roughly chopped but not necessary). Cook for 8-10 minutes and add 3-4 cups of the chicken broth. Heat until warmed through. Puree soup in a blender in batches. Hold a hand towel over the blender top just in case. An immersion blender would make this job 1000x easier and prevent a bit of mess.
- When soup is blended to desired consistency, add ginger, nutmeg, and pepper to taste. Add the rest of the chicken broth 1/2 c at a time to reach desired thickness. Simmer 15-20 minutes.
- For fried sage leaves, heat 1/2 inch of canola oil to 350º. Add sage leaves and fry until just brown. Drain on a paper towel.
- Serve soup warm with a dollop of creme fraiche or sour cream in the center with sage leaves.