Prep 30 mins
Cook 1 hr
This golden soup has a tantalizing aroma and a light crunch from the sage leaves. From the Moosewood Restaurant in New York
- 1⁄4 cup olive oil
- 3 lbs butternut squash
- 6 garlic cloves, unpeeled
- 2 large Spanish onions, peeled and quartered
- 1⁄4 cup water
- 3 cups apple juice or 3 cups vegetable stock
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 teaspoons butter
- 20 fresh sage leaves, sliced on the diagonal
- Preheat the oven to 400°F.
- Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.
- Brush the cut surfaces with about a tablespoon of the olive oil.
- Put the garlic inside the squash cavities and place halves in the pan cut side down.
- Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.
- Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
- When the squash is cooled enough to handle, scoop out the flesh.
- Squeeze the garlic cloves out of their skins and discard the skins.
- In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
- Pour the soup into a pot and heat gently.
- In a small skillet, melt the butter and saute the sage leaves until dark and curled.
- Garnish each bowl of soup with the sage leaves.
I really enjoy Moosewood recipes and this was no exception. I added 1 tsp of ginger and cut out the olive oil. I used veggue stock excellent flavor. Unfortuneately I had no fresh sage but added a pinch of dried to the soup . I had frozen roasted garlic cloves so used them. Thanks Tish for posting this recipe
I didn't read the recipe well enough to notice to put the onions and garlic in with the butternut squash to roast. Oops. So I had to saute the onions and garlic afterwards with the spices (not a bad side effect). I used beef broth (just what I had) and it seemed fine. I thought the dish had plenty of flavor but the texture was a little off for me. It just didn't have the creaminess of other butternut squash soups I've had. I ended up adding about 1/2 cup of whole milk at the end to try to get some smoothness and richness and served it with a bit of sour cream and cilantro on top. Will make again!
I loved this recipe. Have tried a few squash soup recipes and this one is really good and quite easy. I used chicken stock instead of apple juice or vegetable broth. I also added about 3/4 cup of applesauce for a little hint of sweetness. This soup is great topped with parmesan or bacon bits. Thanks Tish!