Ready in 45 minutes
A creamy soup of butternut squash with butter-fried sage.
"This is a great recipe. It is simple and allows for the cook to experiment with tiny additions without completely worrying about the overall recipe (because it is so simple). I recommend using yams/sweet potato instead of regular potatoes. Or, a slight variation I have made includes the addition of a teaspoon of curry powder."
1. Melt the 3 tablespoons butter in a large pot. Add chopped onions and saute for a few minutes, stirring occasionally, until soft and translucent.
2. Add potatoes, squash, paprika and broth. Bring to a boil and then turn down, cover, and simmer for 30 minutes or until tender.
3. Remove soup from the heat. If you prefer a thicker soup, remove and reserve about 1 cup of liquid from the pot. Puree the soup with a hand blender or upright blender until smooth. Add reserved liquid to thin soup if desired.
4. Add the cream and stir. Return soup to heat and warm over medium heat, do not boil rapidly. Salt and pepper to taste.
5. Put 1 tablespoon butter in a pan and fry sage over medium-high to high heat until leaves are crisp and the butter is browned. Garnish the soup bowls with sage leaves and if desired, sprinkle soups decoratively with the browned sage butter.
joy-fraser 1w agoReally good! We didn't use the cream and it was awesome! I did add some nutmeg.
2princesses2love 4w agoThis was so good! I will make this often.
Lehcarrox 1y agoDelish. Simple to make and modifiable. I didn't have a potato so I just made due with the butternut squash. Still came out creamy and delicious without even having to add cream or milk. Immersion blender is the way to go to get a nice texture and keep as many lumps as you want. A dash of nutmeg and dollop of plain greek yogurt were the perfect finish.
Ssuitepea 1y agoThis is my second time writing this and I just love it! It's my ONLY butternut squash soup recipe. This time I baked the squash for about 40 minutes at 350 degrees so the skin would pull off and I could cut it easily.
d9nmcs 1y agoSimply outstanding! I have made this before but haven't been able to incorporate the sage butter prior to this preparation. It makes a great recipe positively phenomenal! As a side note: if you don't have potatoes you can use turnip, parsnip, carrot or any root vegetable for a nice variation.
tiffanyhernandez 2y agoDelicious
Fergcx1 2y agoThis turned out great. I decided to caramelize the onions which took about 30 min--this really added a sweetness and extra flavor. I used a 1.5 lb squash and a sweet potato which required 4 cups of broth to cover. I also skipped the sage part and just added a dash or two of dried.
PaulHomeChef 2y agoAmazing as is! Used sage powder instead. Was just as good on day 4
Valerie411 2y agoGreat soup for a rainy day!
agnewman85 2y agoGreat tasting cream based soup. Excellent autumn tide fair.