The weather is finally getting a little bit cooler across the southland and the butternut squash are ripening on the vines in my garden. That combo called for butternut squash soup. Rich, savory, and hearty, butternut squash soup is just what the season is calling for.
Ingredients
- 1 butternut squash
- 1 white onion
- 5 cloves of garlic
- 10 sage leaves
- 1 large sprig rosemary
- 4 tbsp olive oil
- 32-ounce stock
- 16-ounce heavy cream
- Salt and pepper to taste
Browned Butter Sage
- 4 tbsp butter
- 15 leaves of sage
For Butternut Squash Soup
Chop squash into half inch cubes. Mix in a bowl with 2 tbsp oil and salt to taste. Roast until slightly browned. In a Dutch oven, or soup pot, add 2 tbsp oil with chopped onion and whole garlic cloves over medium heat. Stir occasionally until onions are translucent to slightly brown. Add in sage and rosemary and cook for a minute or two to release aromatics. Add in the roasted squash. Add stock and simmer for 5 minutes. Blend in blender or with immersion blender. Return to pot and add in cream. Salt and pepper to taste. Simmer 5 minutes.
For Browned Butter Sage
In a sauté pan over medium heat, melt butter. Add in…
