Snow is my favorite, so what better way to celebrate 3 inches of snow fall than making a Butternut Squash and Sage Soup with my favorite brewer and a 10 miles jog! Ok... so if running isn't for you I recommend the soup paired with delicious mushroom bruschetta (...and wine of course.)
Butternut Squash and Sage Soup
Ingredients:
2 tablespoons olive oil
1 large onion , chopped (about 2 cups)
2 butternut squashes , peeled, seeded and cut into 1-inch chunks
2 tablespoons chopped fresh sage , plus 8 to 18 leaves for garnish
4 cup chicken or vegetable broth
Kosher salt and freshly ground black pepper , to tasteVegetable oil, for frying
1 large onion , chopped (about 2 cups)
2 butternut squashes , peeled, seeded and cut into 1-inch chunks
2 tablespoons chopped fresh sage , plus 8 to 18 leaves for garnish
4 cup chicken or vegetable broth
Kosher salt and freshly ground black pepper , to tasteVegetable oil, for frying
In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, 8 to 10 minutes. Add squash; cook 5 more minutes. Add chopped sage and broth; bring to a boil, reduce heat to medium-low and cook until squash is very tender, about 30 minutes. With an immersion blender, puree soup until smooth (or puree in small batches in a food processor fitted with knife blade). Season to taste with salt and pepper.
In a small pan, heat 1/2 inch vegetable oil until hot. Drop sage leaves in about 3 at a time and fry until just crisp; remove to a paper-towel-lined plate. Serve soup hot, garnished with 2 or 3 sage leaves per bowl.
Butternut Squash and Sage Soup garnished with fried sage and goat cheese
Mushroom Bruchetta- Oyster, Portabella,& Shiitake Mushrooms with Goat Cheese
Um... YUM! All around it looks smashing!!! Thank you!
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