I absolutely love the plethora of winter squash in the fall. It's amazing that nature can produce these foods that are so luxurious in texture and so nutritious. Though they can be used in pastas, breads, desserts, and roasted as a delicious side, one of my favorite ways to prepare butternut squash is in soup. Its versatile flavor means that there are tons of different variations on the basic soup below. You can add a few tablespoons of maple syrup if you prefer it sweet or a dash of cayenne pepper to make it spicy - or both! This recipe can also easily be made vegetarian by swapping the chicken stock for vegetable stock. I finished mine with a few fried sage leaves and a drizzle of butternut squash oil. You can find squash or pumpkin oil in the oil section of many supermarkets. To make the fried sage, just heat olive oil over medium high heat. Add sage leaves for 2 minutes, flip and fry for about another 2 minutes. Drain on paper towels and sprinkle with salt.
Butternut Squash Soup
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 medium carrots, chopped
- 5 stalks of celery, chopped
- 1 tbsp dry rubbed sage
- 1 large butternut squash, peeled and chopped
- 3 c chicken stock
- Salt and pepper, to taste
Add olive oil, onion, carrots and celery to a large stock pot. Cook over medium heat until onions just start to soften.
Add sage, squash and 1 tsp each salt and pepper. Cook over medium head until squash begins to soften.
Add chicken stock. Bring to a boil. Reduce to simmer. Cook for 1 hour, stirring occasionally. Add more stock or water if liquid reduces to lower than solids in pot. Puree. Taste. Add chicken stock to thin if necessary or continue to simmer over low heat if soup is not thick enough.
Top with fried sage leaves or squash seed oil for presentation if desired.
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