Butternut squash soup is a comforting and creamy dish perfect for colder weather. The natural sweetness of the squash combined with savory flavors creates a satisfying bowl that can warm you up in no time. To take this soup to the next level, we’ve added crispy sage, which brings a crunchy texture and earthy aroma that pairs beautifully with the smooth, velvety soup.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- one tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1/4 cup heavy cream (optional for extra creaminess)
- 10-12 fresh sage leaves
- 1 tablespoon butter
- Olive oil for frying sage leaves
Recipe (Procedure)
Step 1: Prepare the Butternut Squash
Start by peeling the butternut squash and removing the seeds. Cut the squash into small cubes, about 1-inch pieces. This will help them cook faster and allow the flavors to develop evenly.
Step 2: Cook the Squash and Onion
Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes until soft and translucent. Add the cubed butternut squash, garlic, ginger, and cinnamon. Stir to combine, allowing the spices to coat the squash evenly.
Step 3: Simmer the Soup
Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat and let it cook for 20-25 minutes, or until the squash is tender and easily pierced with a fork.
Step 4: Blend the Soup
Once the squash is soft, remove the pot from the heat. Use an immersion blender to puree the soup until it is completely smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. Return the soup to the pot.
Step 5: Add Cream for Richness (Optional)
For a richer, creamier texture, stir in the heavy cream. Season the soup with salt and pepper to taste. Keep the soup on low heat while you prepare the crispy sage.
Step 6: Fry the Sage Leaves
In a small skillet, heat 1 tablespoon of butter and a drizzle of olive oil over medium heat. Once the butter is melted, add the sage leaves. Fry them for 2-3 minutes until they become crisp and dark green. Be careful not to burn them. Remove the sage leaves and set them aside on a paper towel to drain.
Step 7: Serve and Garnish
Ladle the soup into bowls and top with the crispy sage leaves. You can drizzle a bit of extra cream or a sprinkle of roasted seeds for added texture if desired.
Conclusion
This butternut squash soup with crispy sage is a delightful balance of flavors and textures. The smooth, velvety soup combined with the crunchy, aromatic sage creates an unforgettable experience. Whether you’re serving it as a light dinner or a comforting appetizer, this dish is sure to impress. Enjoy the warm, seasonal flavors with every spoonful!