Roasted Butternut Squash
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Course
Soup
Roasted Butternut Squash
Description
The recipe begins with roasting diced butternut squash and peeled, cored, cubed Granny Smith apples together with olive oil, salt, and pepper at 425°F until caramelized and softened. This roasting develops natural sugars and rich flavors in both ingredients while softening them for blending.
After cooling, the roasted squash and apples are pureed with chicken or vegetable stock to create a smooth base. On the stove, onions and chopped sage are sautéed in olive oil to develop a savory foundation, then combined with the puree and seasoned with curry powder for warmth and complexity. The soup is simmered to marry flavors and adjusted for seasoning.
Fried sage leaves are prepared separately in olive oil until crisp, then salted and used as an aromatic garnish with texture contrast. This soup delivers a creamy, subtly spiced profile with a hint of fruit sweetness and herbal brightness from the sage.
Ingredients
- For Soup
- 1 butternut squash diced and chopped
- 4 apple peeled, cored and cubed, Granny Smith variety
- 4-5 Cup of stock chicken or vegetable
- 4 leaves sage chopped
- 1 teaspoon curry powder
- 1 onion chopped, medium
- olive oil
- salt to taste
- black pepper to taste
- sage for frying
- 1/4 cup olive oil
- 4-6 leaves sage
- salt
- black pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit
- Mix the apples and squash in a sheet pan
- Add in 1 tablespoon of olive oil and your desired amount of salt and pepper
- Mix with your hands and place the apples and squash in a single layer on the oven for 20-25 minutes until caramelized and softened. Use a spoon for mixing them halfway through baking
- Remove from oven and let them cool
- Place the mixture in a blender with the stock. Work in batches to puree the squash and apple
- Meanwhile, heat 2 teaspoons of olive oil in a pot
- Add the onions and sage. Sautee for 3-4 minutes until onions have softened
- Pour in the apple and squash puree and mix. If puree is too thick, add in more stock
- Add the curry and mix
- Let the soup boil and add more salt and pepper if needed
- For Fried Sage
- Heat olive oil in a small pot over medium high heat
- Add in sage and let it fry for 3-4 minutes (2 minutes or each side)
- Remove from oil and remove excess oil
- Sprinkle salt and pepper
- Assembly
- Pour soup into bowls and decorate with sage leaves
User Reviews
Overall Rating
5
You'll Also Love
