Description
This Roasted Butternut Squash Soup is a velvety and flavorful autumn favorite, featuring caramelized roasted squash, sautéed leeks, sage, and garlic, blended into a smooth, comforting soup. Garnished with crispy fried sage leaves, a drizzle of creme fraiche, and roasted pumpkin seeds for added texture and richness, this soup is perfect for a cozy meal.
Ingredients
Scale
Main Ingredients
- 2 lb whole butternut squash
- Extra virgin olive oil, for brushing and cooking
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons (30 g) unsalted butter
- 1 tablespoon (15 mL) extra virgin olive oil
- 1 large leek, white and light green parts only, diced (roughly 2 cups)
- 2 cloves garlic, chopped
- 2 teaspoons finely chopped fresh sage leaves
- 1 quart (4 cups) low-sodium chicken broth
Optional Garnishes
- Fried sage leaves
- Creme fraiche drizzle
- Roasted pumpkin seeds
Instructions
- Roast the Butternut Squash: Preheat the oven to 425°F (220°C). Trim the ends of the squash so it can stand flat, then slice lengthwise in half. Scoop out and discard the seeds and membranes. Brush the cut sides with extra virgin olive oil, season with salt and pepper, and place cut-side down on a half sheet pan. Roast for 45 to 55 minutes until tender and caramelized. Let cool slightly, then scoop out the flesh, discarding the skin, and set aside.
- Sauté the Leeks: In a large soup pot, combine the butter and olive oil and heat over low until lightly bubbling. Add the diced leeks with a generous pinch of salt and pepper. Cook gently, stirring occasionally, until the leeks are very soft, about 10 to 12 minutes. Add a splash of water if the leeks begin to color.
- Add Aromatics: Add the chopped garlic and fresh sage to the pot. Cook for about one more minute, stirring frequently, until fragrant.
- Simmer the Soup: Add the roasted butternut squash flesh and the low-sodium chicken broth to the pot. Bring to a simmer and cook for 10 to 15 minutes to meld the flavors. Remove the pot from heat.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a high-powered blender and blend, then return it to the pot. Season to taste with salt and freshly ground black pepper.
- Prepare Garnishes (Optional): To fry sage leaves, heat a thin layer of olive oil in a small skillet over medium heat until hot. Fry a few sage leaves at a time until crisp. Use a slotted spoon to transfer them onto a paper-towel-lined plate, season lightly with salt, and let cool. For the creme fraiche drizzle, mix a dollop of creme fraiche with a teaspoon of cold water and stir until smooth. Use this to garnish the soup. Optionally sprinkle roasted pumpkin seeds on top for added texture.
- Serve: Ladle the soup into bowls and garnish with fried sage leaves, a drizzle of creme fraiche, and roasted pumpkin seeds. Enjoy warm.
Notes
- Roasted butternut squash adds a deep caramelized flavor to the soup that is key to its richness.
- Frying sage leaves in olive oil crisps them perfectly and adds a fragrant garnish, enhancing the herb’s flavor.
- Thinning creme fraiche with cold water creates a perfect drizzle that adds creaminess without overpowering the soup.
- Store-bought roasted pumpkin seeds are a convenient and tasty garnish, with leftovers making a great snack.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg
