I could live, LIVE on this soup. Plus, it has wine in it. That means you can drink wine while you’re making it ~ even if you started at 9am.
This is like the best snack/lunch/starter for thanksgiving when the turkey has to rest and everyone is patiently waiting for you to make the gravy.
This, with a crusty baguette, and a good buttery Chard…and I’m doing the moon walk!
Did you listen to my mix tape? “Pass the Gravy” on Spotify? It’s the perfect background music for football, Macy’s parade, and your father-in-law’s jabbering on and on about politics…cheers.
Roasted Butternut Squash Soup
- 1 Large Butternut squash, peeled, seeded and chopped into 1" cubes
- 3 Tbsp Olive oil
- Salt and pepper, generous
- 1 small Leek, sliced, washed and chopped into 1/4 inch half moons
- 1 small stalk Celery, chopped fine
- 1 small Green apple, cored and finely chopped
- 1 heaping Tbsp, plus sage leaves for adding to brown butter garnish. Fresh Sage Leaves
- 3 sprigs Fresh Thyme
- 1/4 cup Good white wine I use a buttery chardonnay I would drink.
- 4-6 cup Chicken Stock or bone broth
- Cream, or coconut cream
- Browned butter(recipe below) you will need a stick of butter for this and whole sage leaves
Heat oven to 425 degrees. Spread your prepared squash on a large sheet pan and toss with lots of olive oil and salt and pepper. Season it well.
Roast the squash for approximately 50 minutes (give or take) until tender and some cubes are starting to slightly turn brown on the edges.
In a large soup pot on medium high heat, heat the oil and add the leeks, celery, apple, chopped sage, thyme sprigs, and more salt and pepper. Saute until slightly caramelized.
Add the wine and deglaze the pan by scraping the bottom of the pan with a wooden spoon.
Add the roasted butternut squash to the veggies and stir.
Add the stock and bring to a boil, stirring periodically. Remove the thyme sprigs.
Remove from heat and puree to desired thickness with an immersion blender. If using a standing blender ~ cool the soup slightly before pureeing or it will explode in your blender...yup. Hahah.
Add the cream and puree a little more. Add salt and pepper here if it needs more.
Serve very warm and garnish with the brown butter and fried sage leaves.
For the Brown Butter:
Add 1 stick of unsalted butter to a small saucepan.
On med/high heat and standing next to the pot all the while, melt the butter and allow the butter to melt completely. Keep in on the heat.
The butter will start to sizzle, sputter, and foam, swirl the pot periodically while this is happening. Don't be afraid.
Continue to cook the butter. It will start to foam and smell like heavenly nuttiness and start to turn an amber color and you will notice brown bits at the bottom of the pan. That's exactly what you want!!!
Get the butter to a light brown amber color and remove from heat and add the sage leaves and swirl; they will fry in the butter. Scrape the bits at the bottom of pan to loosen with a metal spoon. That is where all the flavor is!!
Drizzle a little bit of butter on the hot bowls of soup and add a crispy fried sage leave for garnish.