Squash season is upon us! Unfortunately along with squash comes fall (which is beautiful), but it means winter is that much closer, and that means freezing cold weather! Fortunately, we have recipes to remedy that, like this delicious soup recipe from the always reliable Bon Appetit.
Butternut Squash Soup with Sage Cream
- 8 cups 4 pound squash 1-inch cubes peeled & seeded butternut squash
- 4 tbsp olive oil
- Salt & pepper
- 1 1/2 cup sour cream
- 1 tbsp dried sage
- 1/4 cup butter
- 1 1/2 cup thinly sliced shallots about 6
- 7 cups chicken broth
- 1 cup grated gruyere cheese
- 12 fresh sage leaves for garnish
- Preheat oven to 400F.
- Spread cubed squash on two baking sheets, drizzle cubes with 2 tablespoons olive oil. Season with salt & pepper.
- Roast 15 minutes, stir squash, and roast for about 10 minutes longer.
- Meanwhile, heat sour cream and dried sage in small saucepan over medium heat until small bubbles begin to form around edges of pan. Remove from heat and let steep 15 minutes.
- Melt butter in large pot on medium heat. Add shallots, and saute until translucent and beginning to soften, stirring often, 3-4 minutes.
- Add roasted squash, then broth.
- Increase heat and bring to boil, then reduce to medium, cover pot, and simmer until vegetables are very tender, stirring occasionally about 10 minutes.
- Let cool about 15 minutes.
- In batches, puree soup in processor until smooth. Return to pot, whisk 1 cup sage cream into soup, season to taste with salt & pepper.
- Serve with with fresh sage cream, shredded cheese and a leaf of sage.
Simple ingredients, and easy to make, this the perfect soup for a chilly fall day! Turn on that oven, roast some squash and warm up that house, then turn it into soup and warm up your belly!