Butternut Squash Soup Crispy Sage (Printable Version)
# What You Need:
01 -
1 large butternut squash, peeled and cubed
02 -
1 yellow onion, chopped
03 -
2 cloves garlic, minced
04 -
4 cups vegetable broth
05 -
1 tablespoon olive oil
06 -
Salt and black pepper, to taste
→ For the garnish
07 -
1 tablespoon butter
08 -
10-15 fresh sage leaves
# Steps to Follow:
01 -
Heat olive oil in a large pot over medium heat. Add the onion and cook until softened. Add the garlic and cook for 1 minute.
02 -
Add the cubed butternut squash and vegetable broth to the pot. Season with salt and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is very tender.
03 -
Carefully transfer the soup to a blender (in batches if needed) and blend until completely smooth.
04 -
In a small skillet, melt the butter over medium heat. Add the fresh sage leaves and fry for 1-2 minutes until crispy.
05 -
Serve the soup hot, garnished with the crispy sage leaves.
# Additional Notes:
01 -
Frying fresh sage leaves in butter creates a fragrant, crispy garnish that adds a savory crunch.
02 -
Butternut squash and fresh sage are seasonal ingredients during Q4.