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Butternut Squash and Sage Soup
Created by: Howcan Team
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon dried sage
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until tender and lightly caramelized.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Add the roasted butternut squash, dried sage, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 5 minutes, stirring occasionally.
- Serve the butternut squash and sage soup hot, garnished with a drizzle of cream and a sprinkle of dried sage if desired. Enjoy!
Butternut squash and sage soup has a rich history dating back to ancient times when squash was a staple in the diets of indigenous peoples in the Americas. The pairing of butternut squash and sage has been a classic combination in European cuisine for centuries, with sage's earthy, peppery flavor complementing the sweet, nutty taste of the squash. This hearty soup gained popularity in modern times thanks to renowned chefs like Ina Garten and Jamie Oliver, who have featured their own versions of the recipe. Today, the best versions of this dish can be found in farm-to-table restaurants and cozy bistros, where fresh, locally sourced ingredients are used to create a velvety, aromatic soup that warms the soul. To make the best butternut squash and sage soup, it's crucial to roast the squash until caramelized and to infuse the broth with plenty of fresh sage for a robust flavor. For a unique twist, some chefs add a touch of cream or coconut milk for extra creaminess, while others incorporate warming spices like nutmeg or cinnamon for a cozy autumnal vibe. Whether enjoyed as a comforting starter or a satisfying main course, butternut squash and sage soup continues to be a beloved dish that celebrates the timeless marriage of seasonal flavors.
60 min
6
180 calories
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