Savory Butternut Squash and Sage Soup
Indulge in a bowl of warmth with this Savory Butternut Squash and Sage Soup, inspired by the renowned Moosewood Restaurant. This vibrant golden-hued soup features the natural sweetness of roasted butternut squash complemented by the aromatic touch of garlic and the earthy flavors of Spanish onions. A splash of apple juice or vegetable stock enhances the taste, making each spoonful a delightful experience. Finished with delicately sautéed sage leaves that lend a light crunch and a burst of flavor, this soup not only nourishes the body but also delights the senses. Perfect for chilly evenings or as a comforting starter for any gathering, this recipe is sure to impress family and friends alike!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
olive oil
1/4 cup (Brush on squash and onions)
butternut squash
3 lbs (Cut in half, seeds scooped out)
garlic cloves
6 (Unpeeled)
Spanish onions
2 large (Peeled and quartered)
water
1/4 cup (For steaming in the baking pan)
apple juice or vegetable stock
3 cups (For blending)
dried thyme
1/2 teaspoon (For flavoring)
ground nutmeg
1/4 teaspoon (For flavoring)
salt
1 teaspoon (For seasoning)
black pepper
to taste (For seasoning)
butter
2 teaspoons (For sautéing sage)
fresh sage leaves
20 (Sliced on the diagonal)
Instructions
1
Preheat your oven to 400°F (200°C) to prepare for roasting the squash and onions.
2
Brush the bottom of a large baking pan with 1 tablespoon of olive oil to prevent sticking.
3
Halve the butternut squash lengthwise, making sure to cut through the stem ends. Use a knife to prick the skin in several spots. Scoop out the seeds using a spoon.
4
Brush the cut surfaces of the squash generously with the remaining olive oil.
5
Place the unpeeled garlic cloves inside the hollowed squash cavities. Place the squash halves cut side down in the prepared baking pan.
6
Quarter the Spanish onions and arrange them in the pan around the squash. Brush the onions lightly with olive oil to enhance their flavors.
7
Pour 1/4 cup of water into the bottom of the pan to create steam during baking, then cover the pan tightly with aluminum foil.
8
Bake in the preheated oven for 50 minutes. Remove the foil and continue to bake for an additional 5 to 10 minutes, or until the squash is fork-tender and the onions have softened.
9
Once baked, allow the squash to cool slightly until it's manageable. Scoop the flesh out of the squash into a bowl.
10
Squeeze the roasted garlic cloves out of their skins and discard the skins. Combine the garlic and squash flesh in a blender.
11
In batches, blend the roasted vegetables with the apple juice or vegetable stock, thyme, nutmeg, salt, and pepper until smooth and creamy. If preparing in advance, chill the blended soup at this point.
12
Transfer the pureed soup into a large pot and heat gently over low heat, stirring occasionally until warmed through.
13
While the soup heats, melt the butter in a small skillet over medium heat. Add the sliced fresh sage leaves and sauté until they darken and curl, releasing their fragrant aroma.
14
Serve the hot soup in bowls, garnishing each with sautéed sage leaves for an added crunch and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory Butternut Squash and Sage Soup.
What inspired this soup recipe?
This recipe is inspired by the renowned Moosewood Restaurant.
What is the main vegetable used in this soup?
The primary ingredient is 3 lbs of butternut squash.
What oven temperature is required for roasting the vegetables?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How do I prepare the baking pan?
Brush the bottom of a large baking pan with 1 tablespoon of olive oil to prevent sticking.
How should the butternut squash be prepared for roasting?
Halve it lengthwise, prick the skin in several spots, scoop out the seeds, and brush the cut surfaces with olive oil.
Do I need to peel the garlic before roasting?
No, place the unpeeled garlic cloves inside the hollowed squash cavities during roasting.
What kind of onions are used in this recipe?
The recipe calls for 2 large Spanish onions, peeled and quartered.
Why is water added to the baking pan?
Adding 1/4 cup of water to the pan creates steam during the baking process.
How long does the squash need to bake?
Bake covered for 50 minutes, then uncovered for an additional 5 to 10 minutes until tender.
How do I extract the roasted garlic?
Squeeze the roasted garlic cloves out of their skins after they have cooled slightly.
What liquids can be used to blend the soup?
You can use 3 cups of either apple juice or vegetable stock.
What spices are used for seasoning?
The soup is seasoned with dried thyme, ground nutmeg, salt, and black pepper.
Can I prepare this soup in advance?
Yes, you can blend the roasted vegetables with the liquids and spices and then chill the soup until ready to serve.
How should the soup be heated?
Transfer the puree to a large pot and heat gently over low heat, stirring occasionally.
How is the sage garnish prepared?
Sauté 20 sliced fresh sage leaves in 2 teaspoons of butter until they darken and curl.
Is this soup gluten-free?
Yes, based on the ingredients provided, this recipe is gluten-free.
How can I make this recipe vegan?
To make it vegan, use vegetable stock instead of apple juice if preferred and substitute the butter with a plant-based oil or vegan butter for the sage.
What texture should the soup have?
The soup should be blended until it is smooth and creamy.
How many garlic cloves are used?
The recipe requires 6 garlic cloves.
What is the purpose of the sautéed sage?
The sautéed sage provides a light crunch and a burst of fragrant aroma as a garnish.
How much olive oil is needed in total?
The recipe uses 1/4 cup of olive oil for brushing the vegetables and the pan.
How should the sage leaves be cut?
The 20 fresh sage leaves should be sliced on the diagonal.
What does the apple juice add to the soup?
The apple juice enhances the natural sweetness of the roasted butternut squash.
Is this soup a good choice for cold weather?
Yes, it is described as a bowl of warmth perfect for chilly evenings or as a comforting starter.
What is the preparation for the onions?
The onions should be peeled, quartered, and brushed lightly with olive oil before roasting.
Should the pan be covered during baking?
Yes, cover the pan tightly with aluminum foil for the first 50 minutes of baking.
What is the role of nutmeg in this recipe?
Ground nutmeg is used as a flavoring to complement the earthy and sweet notes of the squash.
Does the recipe use dried or fresh thyme?
The recipe calls for 1/2 teaspoon of dried thyme.
How many ingredients are in this recipe?
There are 12 ingredients in total.