Dive into the culinary symphony of flavors with our creamy butternut squash and sage soup, a heartwarming and nutritious dish that will tantalize your taste buds. This velvety smooth soup, infused with the earthy aroma of roasted butternut squash, is complemented by the subtle yet distinct flavor of fresh sage. Savor the perfect balance of sweetness from the squash, a hint of nuttiness from the sage, and a touch of warmth from a pinch of nutmeg.
In addition to our signature butternut squash and sage soup, we present a delightful array of variations to suit every palate. For a creamy and decadent twist, try our butternut squash and coconut soup, where the velvety texture of coconut milk blends harmoniously with the sweetness of the squash. If you prefer a smoky and flavorful twist, opt for our butternut squash and chorizo soup, where spicy chorizo adds a delightful kick to the classic recipe.
For a lighter and refreshing take, our butternut squash and arugula soup offers a vibrant green hue and a peppery arugula finish. Alternatively, indulge in the rich and savory flavors of our butternut squash and bacon soup, where crispy bacon adds a smoky and textural element to the velvety soup.
With its versatility and adaptability, butternut squash soup serves as a perfect canvas for culinary exploration. Whether you prefer a classic, creamy rendition or a more adventurous twist with coconut, chorizo, arugula, or bacon, our collection of recipes ensures a delightful culinary experience for all.
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
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.
MOOSEWOOD'S BUTTERNUT SQUASH SOUP WITH SAGE
This golden soup has a tantalizing aroma and a light crunch from the sage leaves. From the Moosewood Restaurant in New York
Provided by TishT
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.
- Brush the cut surfaces with about a tablespoon of the olive oil.
- Put the garlic inside the squash cavities and place halves in the pan cut side down.
- Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.
- Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
- When the squash is cooled enough to handle, scoop out the flesh.
- Squeeze the garlic cloves out of their skins and discard the skins.
- In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
- Pour the soup into a pot and heat gently.
- In a small skillet, melt the butter and saute the sage leaves until dark and curled.
- Garnish each bowl of soup with the sage leaves.
CREAMY BUTTERNUT SQUASH SOUP
I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.
Tips:
- Choose the right butternut squash: Look for ones that are firm, heavy, and have a deep orange color.
- Roast the butternut squash before using it in the soup: This will help to bring out its natural sweetness and flavor.
- Use a good quality vegetable broth: This will make a big difference in the flavor of the soup.
- Don't be afraid to add spices and herbs: Sage is a classic pairing for butternut squash, but you can also try adding other spices like cinnamon, nutmeg, or ginger.
- Serve the soup with a garnish: This could be something simple like a sprinkle of fresh parsley or a dollop of sour cream.
Conclusion:
Creamy butternut squash soup with crispy sage leaves is the perfect comfort food for those chilly nights. The soup is easy to prepare, and you can enjoy it with a side of fresh crusty bread, a grilled cheese sandwich, or a fresh salad. It is also a versatile soup that can be made with different ingredients, depending on what you have on hand. This healthy soup is made with all-natural ingredients and has a luscious velvet consistency that will surely satisfy your taste buds. Elevate your dining experience with the earthy flavors of roasted butternut squash, the aromatic sage, and the creamy texture of the soup. Indulge in this culinary delight that showcases the goodness of nature, and treat yourself to a comforting and wholesome meal. Happy cooking!
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