CREAMY BUTTERNUT SQUASH & SAGE SOUP
I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. -Nithya Kumar, Davis, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.
Nutrition Facts : Calories 255 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 659mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
BROWN BUTTER AND SAGE BUTTERNUT SQUASH BAKE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Spray a baking pan with nonstick cooking spray and place the squash in the pan.
- Heat 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion and cook until tender and translucent, 6 to 8 minutes. Transfer the onion to the pan with the squash.
- Return the skillet to the heat and add the remaining 5 tablespoons butter. Heat until the butter melts and begins to brown, 3 to 4 minutes. (The butter will begin to separate and sizzle. Take care to let it gently brown rather than burn. If the butter burns, throw it out and try again.) Stir in the sage. Drizzle the butter mixture over the squash and sprinkle with the salt and pepper. Use a wooden spoon to toss the mixture until the squash is evenly coated with the browned butter.
- Bake until the squash is tender and beginning to brown around the edges, about 1 hour. Remove from the oven and increase the temperature to 400 degrees F. Top the squash with the crackers and cook until the crackers are nicely golden brown, an additional 20 minutes.
BUTTERNUT SQUASH SOUP
"I love how making soup really warms you up. If you use precut squash, this one is even easier," says Katie.
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚. Line a baking sheet with parchment paper or foil. Place the squash, apple and onion on the baking sheet. Drizzle with the olive oil, season with 1 teaspoon salt and 1/2 teaspoon pepper and toss to combine. Roast until fork-tender, 40 to 45 minutes.
- Meanwhile, make a sachet with the garlic, thyme and bay leaf (tie in a bundle using cheesecloth and twine). Bring the chicken broth and sachet to a low boil in a stockpot over high heat. Add the roasted apple, onion and squash (set aside a few cubes of the roasted squash for topping). Reduce the heat to a simmer and cook until the vegetables are soft, about 20 minutes.
- Remove from the heat and remove the sachet. Use an immersion blender, or transfer to a blender in small batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Ladle into bowls and top with the reserved roasted squash.
THOMAS KELLER'S BUTTERNUT SQUASH SOUP WITH BROWN BUTTER
This soup, an adaptation of one found in Thomas Keller's "Bouchon," should be approached as a labor of love; it requires several steps (including making vegetable stock) and four hours of cooking, but the result is astonishingly flavorful and complex. Sizzling brown butter is swirled in at the very end, giving the soup a rich toasted flavor.
Provided by Amanda Hesser
Categories dinner, soups and stews, appetizer
Time 2h15m
Yield Serves 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).
- Meanwhile, using a paring knife, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).
- Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.
- Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni. Transfer the soup to a blender, in batches, and purée. Strain the soup through a fine sieve into a bowl. Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.
- Place the crème fraîche in a small chilled bowl and stir in nutmeg to taste. Whisk until the crème fraîche holds a shape. Cover and refrigerate.
- Gently reheat the soup until just hot. If it is too thick, add a little more vegetable stock. Heat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, pour it into the pot of soup -- keep a safe distance, it may sputter -- then stir.
- Ladle the soup into six serving bowls. Top each with a dollop of crème fraîche. Grind some black pepper over the top and sprinkle on the chives. Drizzle a little olive oil over the top.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 14 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 1317 milligrams, Sugar 13 grams, TransFat 0 grams
BUTTERNUT SQUASH SOUP WITH SAGE
[DRAFT]
Provided by Food Network
Time 45m
Yield 8 Servings
Number Of Ingredients 10
Steps:
- 1. Heat the butter and oil in a 6-quart saucepot over medium heat. Add the squash, apples, onion, sage, salt and black pepper and cook until the vegetables are almost tender.
- 2. Stir the broth in the saucepot. Heat to a boil. Reduce the heat to low and cook for 10 minutes or until the squash is tender.
- 3. Using an immersion blender, puree the squash mixture. Serve the soup with the crackers, if desired.
BUTTERNUT SQUASH SOUP WITH SAGE BROWN BUTTER DRIZZLE
This soup is visually spectacular!!! I found this recipe on Plant Food Fabulous. The creme fraiche inparts a wonderful, silky taste and the brown butter drizzle takes the soup to a higher level. I usually tinker with a recipe, but in this case, made it as stated! It was perfection!
Provided by Abby Girl
Categories Apple
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Peel and core the apple; cut into rough chunks. Peel squash and cube. Note: For convenience, Costco sells packaged pre-cut butternut squash which is acceptable in this recipe.
- Heat the butter and oil in a Dutch oven. Saute the onions and shallots until translucent, about 6 minutes. Leeks could be used as a substitute.
- Add the apple, squash, vegetable broth and water. Bring to a boil then cover and simmer for 20 minutes, or until the squash is tender.
- Puree the soup in a blender, in batches. Put the soup back in the Dutch oven and season with salt and pepper, then stir in the creme fraiche.
- To make the brown butter drizzle, melt butter on medium low heat. When the butter is melted, add the sage leaves and cook for about 10 minutes until the butter becomes a golden brown. Remove to a bowl or cup. Watch the butter carefully as it can go from a yellow to a brown very quickly. The sage ends up nice a crispy and is wonderful as a garnish.
- The soup can be made up to 2 days in advance.
- To serve: Gently heat the soup. Garnish with sage leaves and the sage butter drizzle. I garnished it further with some creme fraiche.
Nutrition Facts : Calories 252.4, Fat 15.8, SaturatedFat 8.7, Cholesterol 39, Sodium 875.2, Carbohydrate 29.5, Fiber 4.9, Sugar 8.1, Protein 2.7
BUTTERNUT SQUASH & SAGE SOUP
This vibrant orange pumpkin blend is a healthy way to warm up - served with herbs and a drizzle of honey
Provided by Good Food team
Categories Lunch, Soup
Time 1h
Number Of Ingredients 8
Steps:
- Melt the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft - about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender.
- Let the soup cool a bit so you don't burn yourself, then whizz until really smooth with a hand blender, or in batches in a blender. Season to taste, adding a drop more stock or water if the soup is too thick. Reheat before serving, sprinkled with chives and cracked black pepper.
Nutrition Facts : Calories 130 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
BEST BUTTERNUT SQUASH SOUP EVER
Slightly sweet, this is one of the best soups I've had in a while.
Provided by Chester
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g
More about "butternut squash soup with sage brown butter drizzle recipes"
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE CREAM - BON …
BUTTERNUT SQUASH SOUP WITH SAGE BROWN BUTTER - TASTY …
From tastykitchen.com
BUTTERNUT SQUASH SOUP WITH BROWN BUTTER AND SAGE
From danishcreamery.com
BEST THOMAS KELLER BUTTERNUT SQUASH SOUP RECIPE
From food52.com
BUTTERNUT SQUASH SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
BUTTERNUT SQUASH WITH BROWN BUTTER AND SAGE RECIPE
From foodandwine.com
EASY ROASTED BUTTERNUT SQUASH RECIPE WITH BROWN BUTTER
From tastingtable.com
4.3/5 (43)Total Time 1 hr 20 minsCategory Main Course, VegetableCalories 493 per serving
PASTA WITH BUTTERNUT SQUASH AND SAGE BROWN BUTTER RECIPE
From seriouseats.com
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE BROWN BUTTER - BY ASHNA
From byashna.com
19 BUTTERNUT SQUASH SOUP RECIPES | TASTE OF HOME
From tasteofhome.com
ROASTED BUTTERNUT SQUASH WITH SAGE AND BROWNED BUTTER
From foodiecrush.com
EASY BUTTERNUT SQUASH SOUP - ONCE UPON A CHEF
From onceuponachef.com
BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER RECIPE
From recipes.net
BUTTERNUT SQUASH AND SAGE RAVIOLI WITH BROWN BUTTER SAUCE RECIPE
From recipes.net
LICK MY SPOON | BUTTERNUT SQUASH SOUP WITH BROWN BUTTER, SAGE …
From lickmyspoon.com
BUTTERNUT SQUASH SOUP RECIPES
From allrecipes.com
CREAMY BUTTERNUT SQUASH & SAGE SOUP - READER'S DIGEST CANADA
From readersdigest.ca
SPAGO'S BUTTERNUT SQUASH RAVIOLI RECIPE | RECIPES.NET
From recipes.net
SAGE AND BUTTERNUT SQUASH SOUP RECIPE RECIPE | RECIPES.NET
From recipes.net
You'll also love