by Tiffany Ludwig
You’ll love this recipe. It’s simple to make, versatile to serve and so delicious. Roasting the butternut squash turns preparation into a snap (no need to cube the hard, raw squash) and the flavors build overnight so it’s a great soup to prepare the day before you plan to serve and just reheat it when ready.
My favorite way to enjoy this is with a huge chunk of crusty, buttered bread and a side salad for a simple meal.
Roasted Butternut Squash & Sage Soup
by Tiffany Ludwig
1 butternut squash (approx. 2 lbs)
1 small onion, chopped
1 garlic clove, crushed
1 tablespoon fresh sage, chopped
1 quart vegetable or chicken stock
Salt & pepper
Heat oven to 350° F.
Slice the butternut squash, lengthwise, and scoop out the seeds. Place it in a 9 x 13 glass baking dish, cut side down, for about 1 to 1 ½ hours. Begin checking it after 1 hour. It will be done when the squash is tender and gives easily when pierced with a fork.
Remove from baking dish and allow it to cool enough to be handled.
While this is cooling, sauté the onion in olive oil on low-medium heat until it becomes translucent and begins to caramelize. Add the garlic and sage; cook for about 5 minutes longer on low-medium heat.
The next step can be done in a large countertop blender or in a pot with an immersion blender. I used a large countertop blender.
Scoop the butternut squash out of the squash skin. It should be very soft and easy to remove. Place it into the blender. Add the onion, garlic, sage mixture and the stock. Puree until completely combined and smooth. If your squash was very large add more stock (or even a little water in a pinch) until the soup is your desired thickness. If you like very thick soup then just hold back some of the stock and add as needed. Taste the soup, then salt and pepper as needed (Note! Taste the soup before adding salt because sometimes stock can be very salty. You can always add more salt.)
Sprinkle with fried sage.
Add chipotle hot peppers.
Add a dollop of sour cream or creme fraiche