Recipe by Bonnie G #2
Found this in a magazine when trying to find a fall recipe to use up some of the Squash growing in my garden. Pretty simple and very good. Found the mix of sage and squash to be a nice combination.
Top Review by Tea Jenny
Hi Bonnie, yum yum this was good soup as you know we love soup in our house, very few day's pass that we don't have it even in summer and this one was GOOD! The sage gave it a very nice flavour, I usualy make mine a bit different from this so it was a very nice change. I didn't tell DH that it was a change of recipe and when he tasted it he said Mmmmm! that's different and I think he preferred your's but he wouldn't commit to it, but he did give it 5 stars so it's Grandad's turn to try now and I am sure he will love it, as he loves his soup. Made for fall PAC 09.
- 2 tablespoons olive oil
- 2 butternut squash, peeled, seeded and cut into 1- inch chunks
- 2 tablespoons fresh sage, chopped plus leaves for garnish
- 4 cups chicken broth or 4 cups vegetable broth
- kosher salt
- fresh ground black pepper
- vegetable oil (for frying)
Directions See How It's Made
- In large pot, ehat olive oil over medium heat.
- Add onion and cook until translucent, 8 to 10 minutes.
- Add squash, cook 5 more minutes.
- Add chopped sage and broth and bring to a boil.
- Reduce heat to medium-low and cook until squash iver very tender, about 30 minutes.
- With an immersion blender, puree soup until smooth (or puree in small batches in a food processor).
- Season to taste with salt and pepper.
- In a small pan, heat 1/2 inch vegetable oil until hot.
- Drop sage leaves in about 3 at a time and fry tuntil just crisp.
- Remove to a paper-towel-lined plate.
- Serve soup hot, garnished with 2 or 3 sage leaves per bowl.