Squash & Sage Soup
Roasting the squash before it goes into the pot is what separates this soup from a flat, watery version, since the dry oven heat concentrates the squash's natural sugars and browns its edges in a way that boiling never can. Once it's roasted, the actual soup comes together quickly: a soft-cooked onion base, stock, and a short simmer just long enough to blend everything into a smooth puree. Sage and squash are a well-worn pairing for good reason, and browning butter with fresh sage leaves right before serving pulls double duty, adding both a nutty richness to the soup and a garnish of crisp, almost savory fried leaves on top. This is a good make-ahead soup, since the flavor actually improves after a day in the refrigerator, and it freezes cleanly for up to three months if you leave the cream and the sage butter out until you're ready to reheat and serve it. A swirl of cream at the end is optional but worth doing if you have it on hand, since it softens the soup's edges without masking the roasted squash underneath.
Ingredients
- 3 lb butternut squash, peeled and cubed
- 3 tbsp olive oil, divided
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken stock
- 1/2 tsp ground nutmeg
- Salt and black pepper, to taste
- 3 tbsp unsalted butter
- 10 fresh sage leaves
- 1/4 cup heavy cream, plus more for serving
Instructions
- Preheat the oven to 400°F. Toss the cubed squash with 2 tablespoons of olive oil, salt, and pepper, and roast on a sheet pan for 30 minutes, until tender and browned at the edges.
- Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the onion and cook for 6 minutes until soft.
- Stir in the garlic and cook for 1 minute more.
- Add the roasted squash, stock, and nutmeg to the pot. Bring to a simmer and cook for 10 minutes.
- Puree the soup with an immersion blender until smooth, or blend in batches in a stand blender.
- Stir in the cream and season with salt and pepper.
- In a small skillet, melt the butter over medium heat until it foams and turns golden. Add the sage leaves and fry for 20 to 30 seconds until crisp.
- Ladle the soup into bowls and top with the brown butter and crisped sage leaves.
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