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Creamy Butternut Squash Soup with Crispy Sage Recipe

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3.8 from 4 reviews

This creamy butternut squash soup combines the natural sweetness of roasted butternut squash with the earthy flavor of sage, enriched with butter and heavy cream for a velvety texture. The soup is perfectly balanced with tender potatoes and aromatic shallots, garnished with perfectly crisped sage leaves made easily in the microwave for a delightful finishing touch.

Ingredients

Soup

  • 2 Butternut squash (yields about 8 cups of meat)
  • 2 Large Potatoes
  • 1 Shallot
  • 3 cloves of garlic
  • 4 tablespoons butter
  • 1 bunch of sage (for cooking)
  • 1 cup heavy cream
  • 6 cups chicken stock (or 6 cups water with 1 chicken bouillon cube)

Crispy Sage Garnish

  • 8 Sage leaves
  • 3 tablespoons olive oil
  • 4 tablespoons heavy cream (for drizzling)

Instructions

  1. Prepare and roast the squash: Slice the butternut squash by cutting the top off, then quarter it by halving it across the narrow middle and slicing each half lengthwise. Peel off the skin with a vegetable peeler. Lay the squash pieces on a roasting pan, drizzle with olive oil, cover with aluminum foil, and roast in a 350°F (175°C) oven for 1 hour. Remove and let cool.
  2. Prep vegetables: Peel and chop the potatoes, shallot, and garlic into large chunks, as they will be puréed later.
  3. Release sage flavors: Take the bunch of sage and make small incisions on the back of each leaf to help release their flavor into the soup without cutting through the leaves.
  4. Sauté aromatics: Heat a soup pot on medium and melt the butter. Add the sage bunch, garlic, and shallot and sauté gently until the shallots are translucent, taking care not to brown the butter. Remove the sage bunch with tongs.
  5. Add potatoes and stock: Add the chopped potatoes to the pot and pour in the chicken stock or water with bouillon. Stir to combine.
  6. Incorporate roasted squash: Chop the cooled roasted butternut squash into smaller pieces and add to the soup pot. Stir well.
  7. Simmer the soup: Let the soup simmer gently for 30 minutes until the potatoes and squash are tender enough to mash easily with a fork.
  8. Purée the soup: Turn off the heat. Use an immersion blender to blend the soup until smooth with no chunks remaining. Alternatively, transfer to a stand blender in batches and blend until creamy.
  9. Add cream: Stir in 1 cup of heavy cream and blend briefly again to incorporate.
  10. Season: Taste the soup and add a pinch of salt if needed. Stir and let the soup sit while preparing the garnish.
  11. Make crispy sage garnish: Cover a large microwave-safe bowl tightly with plastic wrap, leaving the inside empty. Dip each sage leaf in olive oil on both sides and place on top of the plastic wrap, spaced apart. Microwave for 30 seconds, flip the leaves, then repeat 4–5 times until the sage leaves are crisp, crackly, and bright green. Avoid overcooking to prevent blackening.
  12. Serve: Ladle the warm soup into bowls. Drizzle about one tablespoon of heavy cream in a swirl over each bowl. Place a few crispy sage leaves gently in the center of the cream swirl as garnish.

Notes

  • Roasting the squash enhances its natural sweetness and flavor depth.
  • Making incisions in sage leaves allows for better flavor infusion during sautéing.
  • Be careful not to let butter brown when sautéing aromatics to keep flavor delicate.
  • The microwave method for crispy sage is simple and avoids frying oil mess.
  • You can substitute chicken stock with vegetable stock for a vegetarian version; ensure bouillon matches diet preferences.
  • Using an immersion blender is ideal for ease, but a stand blender works if needed (just be cautious when blending hot liquids).
  • The cream swirl adds richness and an appealing presentation to the finished soup.

Find it online: https://bitezly.com/creamy-butternut-squash-soup-with-crispy-sage-recipe/