I love, love, love squash. It has always been one of my favorites growing up. My mom often made buttercup squash, which is yummy However, in watching food network, and reviewing many recipes online, in magazines and cookbooks, more often I come across butternut squash. I had never made or even had butternut squash before, but I’ve wanted to try it for a long time. I was not disappointed. I must say, this soup is amazingly delicious!
Savory Butternut Squash Soup (print recipe)
3 tablespoons butter
1 shallot, minced
Pinch fresh thyme
8 fresh sage leaves
1 ½ teaspoons kosher salt
1 teaspoon pepper
6 cups (30-ounces) cubed butternut squash*
3 cups chicken stock
½ cup heavy cream
Parmigiano-reggiano, freshly grated for garnish
In a large saucepan, melt the butter over medium-low heat. Add the shallots, and desired amount of thyme (I only use a pinc of fresh). Fry the sage leaves in the butter until they are fragrant, remove all but two and reserve the rest for garnish. Stir in the salt and pepper, and then add the chicken stock and squash. Bring to a boil, then reduce and simmer until the squash is tender, about 10 minutes. Using an immersion blender, puree the squash and then stir in the heavy cream. Serve in a bowl with freshly grated parmigiano-reggiano and reserved sage leaves.
*I use frozen squash that is cut into cubes because it is fast and easy. This may be hard to find. If you can’t find it, buy a fresh butternut squash. It’s a little more work, but totally worth it! Cut it into quarters and remove the seeds. Drizzle with oil, and season with salt and pepper and place on a baking sheet. Roast at 375 degrees until very soft, about 1 hour. Remove from the oven and let it cool until it can be handled. Scoop out the flesh using a spoon. Finish according to the above directions. Yields: 6 one cup servings.
Recipe is original to Easy Everyday Eats.