Our Roasted Butternut Squash Soup has earthy tones of sage and white beans. It’s guaranteed to make any tummy warm and yummy.
Perfecting the Butternut Squash Soup
Nothing says fall like butternut squash — it is in season and at its most electric orange. Get the most out of the squash by pre-roasting it with lots of garlic, salt, and olive oil. Sure, you can cook the squash in a skillet instead (or in your soup pot). However, roasting it will concentrate the flavors and caramelize the sugars. Roasted garlic? Yum, everyone! Here, pre-roasting rachets the deliciousness.
Finally, the last garnish to our Roasted Butternut Squash Soup: wise old sage. This earthy herb compliments our fall flavors so well. How much sage? It depends on how you feel about it. Just a touch will go a long way, especially if you are a sage-beginner. I’m a bonified sage lover: I’ll use plenty. If I have the time, I’ll crisp the sage in butter before I use it! I’ll use the wonderful sage butter to garnish the soup, and I’ll have delicious crisp sage leaves as well.
Here is our recipe for:
1½ pounds butternut squash, peeled and cubed
8 cloves garlic, chopped
a swirl of olive oil
1 onion, peeled and roughly chopped
3 celery sticks, roughly chopped
about 1 quart chicken stock
2 cups cooked cannellini beans or white beans, if desired
1 handful sage, chopped
Preheat oven to 375°F
Toss the butternut squash in a bowl, add the shopped garlic, a few turns with olive oil and pop onto a Silpat-lined baking sheet. Season with salt and pepper and and pop it in the oven. Cook until nice and soft (about35-40 minutes), at which point your kitchen will smell great.
Sweat the onion and celery in a large soup pot until soft, about 10 minutes. Add the cooked squash and cover with the chicken stock, plus about an inch. Heat through.
Blend carefully in batches, adding salt, pepper and sage as you do.
Transfer back to the pot and add the cannellini beans and sage. Season generously with salt and pepper, and bring up to a serving temperature, over low heat.
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