Butternut Squash Soup
Ten Days of Soup! ~ Katy ~
I always thought that Butternut Soup was so rich and flavorful that it must have a lot of cream in it and would probably be difficult to get right. Boy, was I wrong. This recipe is simple and has minimal ingredients with all of that amazing butternut squash flavor. The sage complements the squash beautifully. This recipe is from Oprah Magazine.
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Butternut Squash and Sage Soup
2 tablespoons olive oil
1 large onion, chopped (about 2 cups)
2 butternut squashes, peeled, seeded and cut into 1-inch chunks
2 tablespoons chopped, fresh sage, plus 8-18 leaves reserved for garnish
4 cups chicken or vegetable broth
Kosher salt and freshly ground pepper, to taste
Vegetable oil, for frying garnish sage leaves
In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, 8-10 minutes. Add squash; cook 5 more minutes. Add chopped sage and broth’ bring to a boil, reduce heat to medium-low and cook until squash is very tender, about 30 minutes. With an immersion blender, puree soup until smooth (or puree in small batches in a food processor fitted with knife blade). Season to taste with salt and pepper.
In a small pan, heat ½ inch vegetable oil until hot. Drop sage leaves in about 3 at a time and fry until just crisp; remove to a paper-towel-lined plate. Serve soup hot, garnished with 2 or 3 sage leaves per bowl.
Makes 4-6 servings.