Butternut Squash Soup with Creme Fraiche and Fried SageCourse: DinnerCuisine: AmericanDifficulty: Easy
We are big fans of butternut squash soup. I have so many that I make. It is so healthy. My son was very ill when he was 5 and the doctor told us to feed him yams and butternut squash as that was the was healing for his gut. He had C Diff and it took forever to get him seen as his doctor kept telling me children don’t get it. Thankfully, we had an amazing pharmacist to was the one that saved him. I already enjoyed both these vegetables but loved them more after the doctor told me both were healing for our bodies and are really packed with incredible nutrients.
2 large butternut squashes, each about 1 1/2 to 2 lbs.
1/4 cup olive oil
16 fresh sage leaves, 12 whole and 4 chopped
6 Tablespoons butter
2 yellow onions, chopped
6 cups chicken or vegetable stock
Pinch of ground nutmeg
Kosher salt and freshly ground pepper
- Preheat oven to 400. Place squashes on a parchment lined, rimmed baking sheet. Prick the squash all over with a paring knife. Roast until tender about 1 hour, when a knife can penetrate through the skin easily.
- While the squash roasts, make the fried sage. In a small fry an over med high heat, warm olive oil. Add the whole sage leaves and cook until dark green and crisp about 30 seconds to 1 minute. Using a slotted spoon transfer sage laves to a paper towel lined plate. Set aside.
- Remove squash from oven and when cool enough to handle, cut in half lengthwise and remove and discard seeds and fibers, scoop pulp into a bowl and toss the skins.
- In a saucepan over low heat, melt butter. Add the onions and chopped sage and cook stirring occasionally until onions are translucent, 8 to 10 minutes. Add the broth and squash pulp, increase heat to high and bring to a boil. Reduce heat to low and simmer for a few minutes. Remove from heat.
- Working in batches, using a blender to puree the soup until smooth. Return to clean saucepan and reheat gently over medium low heat. Stir in nutmeg and season with salt and pepper.
- Ladle soup into warm bowls, top each soup with a dollop of creme fraiche, a few grinds of fresh pepper, and 2 fried sage leaves. Serve immediately.