Butternut squash, apples, and sage announce the arrival of fall. Butternut squash can be found in the garden, at the farmer’s market, and in the grocery store. Look for a butternut squash that feels heavy for its size and has a tan matte finish. A butternut squash with a long neck and small bulb has a smaller seed cavity and more meat for your soup.
Butternut squash has a mild, sweet, and nutty taste. It is loaded with beta-carotene, vitamin A, and fiber.
Start by cutting off both ends of the squash so that you have a flat stable surface. Peel the skin with a vegetable peeler or a paring knife. Cut the squash straight down to the middle. Scoop the seeds and dice the squash.
Raw sage has a strong herbal and peppery flavor. Fried sage has a mild herbal and nutty flavor, which makes for a delightful soup topping. I hope that you enjoy butternut squash soup with fried sage.
Ingredients:
1 yellow onion, peeled and diced
3 T olive oil
2 lb butternut squash, peeled, seeded, and diced
2 apples, peeled, cored, and diced
4-5 cups vegetable stock
2 T fresh sage, chopped
Salt and pepper to taste
Sage leaves, cleaned and dried
Olive oil to coat ¼” of the bottom of the pan
Method:
In a large soup pot, over medium heat, add the olive oil; once warm, add the diced onions and cook until soft. Add the diced butternut squash and the diced apples. Sauté for 4-6 minutes.
Add 4 cups of vegetable stock and the chopped sage. Cook until the butternut squash is soft. Remove from heat.
Puree with an immersion blender or blender until the soup is smooth and creamy. If the soup is too thick, add the remaining cup of stock. Season with salt and pepper.
Fried sage leaves: heat olive oil to 325 degrees. Drop the clean, dry leaves into the oil. Cook for 2 minutes. Cooking time may vary. Remove from the oil and rest on a clean paper towel.
Notes:
Substitute chicken stock for vegetable stock. Substitute roasted seeds for fried sage.
Freshly grated nutmeg is a delightful addition to your soup.
For the fried sage, in lieu of a thermometer, simply heat oil until a drop of water sizzles in the oil. I recommend that the stems remain attached to the leaves. This will allow you to pick up the fried sage without breaking the now fragile leaves.
I like to fry my sage leaves first. Then, I used the oil for the soup.
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