Squash soups are the perfect meal to keep you warm this fall. It’s a lovely soup to make ahead and keep in the freezer for those cold winter nights or when garnished beautifully, it can be served at your next dinner party. I make a dozen variations, but this classic is one of my favorites and it’s perfect for entertaining. I love its velvety texture and the toasted sage in brown butter is what makes this dish stand out.
Prep Time: 15 minutes
Total Time: 1 hour & 15 minutes
- 1 Medium Butternut Squash, Halved Lengthwise and Seeds Removed
- 1 Leek, White and Tender Green Parts, Finely Diced
- 1 Grannysmith Apple, Peeled, Cored and Diced Into ½ inch Cubes
- 2 Cloves Garlic, Finely Diced
- 8 Sage Leaves
- 2 Cups Low-Sodium Chicken Stock
- 1 Cup Water
- Olive Oil
- Salt to Taste
- Preheat oven to 400° F.
- Place halved squash on a cookie sheet, skin side up. Brush the squash lightly with olive oil, season with salt. Roast for 40 minutes or until squash is tender. Set aside to cool for 5 minutes. When cool, remove squash from skin using an ice cream scoop.
- While squash is roasting, heat remaining oil in a large stockpot over medium heat. Add leeks and apple to pot. Sauté for two minutes, then turn the heat down to low and cook for 15 minutes, stirring occasionally.
- Add garlic and two sage leaves, sauté for two minutes, stirring frequently.
- Add squash, stock, water and 1 tsp. salt. Bring to boil and turn down the heat. Simmer for 5 minutes.
- While soup is cooking, heat a medium sized pan over moderate heat. Melt butter and toast individual sage leaves until crispy.
- Set on paper towel.
- Using an emersion blender or food processor, blend soup until smooth.
- Season with salt & pepper
- Portion soup into bowls, top each bowl with two sage leaves and a drizzle of your best olive oil.
- I like to cut my squash in half and roast it in the oven versus dicing and sautéing. I find this method more efficient as the skin can be tough to peel. Roasting the squash will also give it a nice nutty flavor. Don’t be shy about letting the squash caramelize and get some color; this gives the soup a richer flavor.
- Leeks grow in sand and must be properly cleaned. To clean, place diced leeks in a bowl of cold water for a few minutes until the sand sinks to the bottom. Remove leeks from bowl using a slotted spoon or spider. Repeat if necessary until clean. A spider is a wire mesh tool that looks similar to a small strainer you would use to drain pasta; however, it is shallower and has a longer handle. You can easily purchase a spider on Amazon here, or through a variety of online retailers.