Golden Sage Delight: Butternut Squash Soup Recipe

Moosewood’s Butternut Squash Soup With Sage 🍲

Overview:

• Preparation Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 4
• Calories per Serving: 413.2
• Rating: ⭐⭐⭐⭐⭐ (from 14 reviews)

Description:

Indulge in the golden goodness of Moosewood’s Butternut Squash Soup, infused with the tantalizing aroma of sage. This recipe, originating from the famed Moosewood Restaurant in New York, promises a velvety texture with a delightful crunch from crispy sage leaves. It’s a perfect harmony of flavors, ideal for cozy weeknights or any occasion that calls for a comforting bowl of soup.

Ingredients:

• 1/4 cup olive oil
• 3 garlic cloves
• 6 Spanish onions
• 2 cups water
• 1/4 teaspoon dried thyme
• 3 pinches ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1 cup fresh sage leaves
• Optional: apple juice or vegetable stock

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

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2. Prepare the Squash: Brush the bottom of a baking pan with olive oil. Cut the butternut squash into halves through the stem ends, prick the skin in several places, and scoop out the seeds with a spoon.

3. Season and Bake: Brush the cut surfaces of the squash with olive oil. Place the garlic cloves inside the squash cavities. Arrange the squash halves in the pan, cut side down. Add the Spanish onions to the pan, then brush them with the remaining olive oil. Pour water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.

4. Final Bake: Uncover the pan and bake for an additional 5-10 minutes, or until the squash is tender and the onions are soft.

5. Prepare the Soup Base: Once the squash is cooled enough to handle, scoop out the flesh. Squeeze the roasted garlic cloves out of their skins and discard the skins.

6. Blend the Ingredients: In batches, combine the baked vegetables, apple juice or vegetable stock, dried thyme, ground nutmeg, salt, and pepper in a blender. Puree until smooth. If preparing the soup ahead of time, refrigerate at this stage.

7. Heat the Soup: Pour the pureed soup into a pot and heat gently on the stove.

8. Crisp the Sage: In a small skillet, melt the butter. Add the fresh sage leaves and sauté until they are dark and curled, releasing their fragrant aroma.

9. Serve: Ladle the warm soup into bowls and garnish each serving with the crispy sage leaves.

Nutritional Information (Per Serving):

• Calories: 413.2
• Fat: 16.1g
• Saturated Fat: 3.3g
• Cholesterol: 5mg
• Sodium: 623.8mg
• Carbohydrates: 69.6g
• Fiber: 8.7g
• Sugar: 28.7g
• Protein: 4.8g

Keywords:

Weeknight, Oven, Stove Top, Less than 4 Hours

Tips:

• To save time, you can prepare the squash and onions ahead of cooking and store them in the refrigerator until ready to bake.
• For a richer flavor, substitute apple juice with vegetable stock in the soup base.
• Ensure the soup is heated gently to avoid burning or sticking to the pot.
• Feel free to adjust the seasoning according to your taste preferences.

Enjoy your delicious bowl of Moosewood’s Butternut Squash Soup With Sage! 🥄🍂