Moosewood's Butternut Squash Soup With Sage

Total Time
1hr 30mins
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

Ingredients Nutrition


  1. Preheat the oven to 400°F.
  2. 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.
  3. Brush the cut surfaces with about a tablespoon of the olive oil.
  4. Put the garlic inside the squash cavities and place halves in the pan cut side down.
  5. 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.
  6. Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
  7. When the squash is cooled enough to handle, scoop out the flesh.
  8. Squeeze the garlic cloves out of their skins and discard the skins.
  9. 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).
  10. Pour the soup into a pot and heat gently.
  11. In a small skillet, melt the butter and saute the sage leaves until dark and curled.
  12. Garnish each bowl of soup with the sage leaves.
Most Helpful

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

Bergy October 10, 2008

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!

Gay Gilmore January 13, 2008

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!

concretegirl October 05, 2006