Butternut Squash Soup With Sage Brown Butter Drizzle

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READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and core the apple; cut into rough chunks. Peel squash and cube. Note: For convenience, Costco sells packaged pre-cut butternut squash which is acceptable in this recipe.
  • Heat the butter and oil in a Dutch oven. Saute the onions and shallots until translucent, about 6 minutes. Leeks could be used as a substitute.
  • Add the apple, squash, vegetable broth and water. Bring to a boil then cover and simmer for 20 minutes, or until the squash is tender.
  • Puree the soup in a blender, in batches. Put the soup back in the Dutch oven and season with salt and pepper, then stir in the creme fraiche.
  • To make the brown butter drizzle, melt butter on medium low heat. When the butter is melted, add the sage leaves and cook for about 10 minutes until the butter becomes a golden brown. Remove to a bowl or cup. Watch the butter carefully as it can go from a yellow to a brown very quickly. The sage ends up nice a crispy and is wonderful as a garnish.
  • The soup can be made up to 2 days in advance.
  • To serve: Gently heat the soup. Garnish with sage leaves and the sage butter drizzle. I garnished it further with some creme fraiche.
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