With a small nip in the air and squash season upon us, I decided to make this soup. So glad I did. It was the creamiest, well balanced of flavors, in a squash soup I ever had. The roasting of the squash and apple intensifies it’s flavor and sweetens this soup in a subtle, natural way. I will put this soup on the top of my, I have to make again recipes! Wonderful….
Butternut Squash Soup W/ Brown Butter and Sage
1 Butternut Squash
1 Granny Smith Apple
Drizzle Olive Oil
2 Celery Stalks-Chopped
3 Cloves Garlic-Chopped
1/4 Teaspoon Dried Sage
1/4 Teaspoon Nutmeg
1/4 Teaspoon Pumpkin Spice
Salt and Pepper to Taste
6 Cups Chicken or Vegetable Broth
1 Cup Heavy Cream
1 Tablespoon Butter
Fresh Sage Leaves
Wash and dry squash and apple. Cut squash in half length wise and scoop out seeds. Brush squash with a little olive oil. Roast squash and unpeeled apple in oven on roast setting or 325 degrees on a baking sheet for about 20 minutes for the apple or until soft and about an hour or until squash is soft.
Meanwhile; in a large pot, with a drizzle of olive oil. cook on medium low, onions, garlic, carrots, celery, sage, nutmeg, pumpkin spice, salt and pepper until the vegtables are soft. Add in broth.
Take cooked apple and peel skin off, then cut around core add cooked apple to the soup, then scoop out the cooked squash and add that to the soup. Simmer soup for 20 minutes.
Carefully, in two batches, not to over fill the blender, blend soup until creamy. Return to pot and add heavy cream and bring back up to almost a small boil.
In a small sauce pan, place butter on medium heat and add sage leaves. Cook until butter turns slightly brown and leaves are just crisp.
Place desired amount of soup in a bowl. Drizzle with brown butter and sage leaves. Serve. Enjoy!