As the chill of autumn settles in, there’s nothing quite like a warm bowl of velvety soup to wrap you in a cozy embrace. This Roasted Butternut Squash Soup with Crispy Sage is a symphony of flavors that will transport you to a rustic kitchen, where the aroma of roasted squash and fragrant herbs fills the air.
Imagine the rich, creamy texture of the soup, punctuated by the crispy, golden sage leaves that add a delightful crunch and burst of flavor with every spoonful. This recipe is a true celebration of the season, combining the natural sweetness of butternut squash with the earthy notes of sage and a touch of warmth from carefully selected spices.
Before we dive into the recipe, let’s gather our ingredients:
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream (optional)
- Fresh sage leaves
- 2 tablespoons butter
Now, let’s embark on a culinary journey that will tantalize your taste buds and warm your soul.
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast the squash for about 25-30 minutes, or until it’s tender and caramelized, flipping halfway through.
While the squash is roasting, heat another tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for another minute, allowing the aromas to bloom.
Once the squash is roasted to perfection, add it to the pot with the onion and garlic. Pour in the vegetable or chicken broth, cinnamon, and nutmeg. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together.
Now, it’s time to transform this delectable concoction into a velvety smooth soup. Using an immersion blender or traditional blender (in batches if necessary), puree the soup until it reaches your desired consistency. If you prefer a richer, creamier texture, stir in the heavy cream at this point.
While the soup simmers, it’s time to prepare the crispy sage garnish that will elevate this dish to new heights. In a small skillet, melt the butter over medium heat. Once the butter is hot and sizzling, add the fresh sage leaves and fry them for about 30 seconds to 1 minute per side, or until they’re crispy and lightly golden brown. Transfer the crispy sage leaves to a paper towel-lined plate to drain any excess butter.
Ladle the velvety Roasted Butternut Squash Soup into bowls and garnish each serving with a few crispy sage leaves. Prepare to be transported to a world of warmth, comfort, and pure culinary bliss with every spoonful.
