This creamy and hearty soup is just perfect for the holidays and cold weather. The sage butter adds a unique earthy undertone to the soup, while the cream gives it the velvety texture. This is a wonderful way to use up mashed butternut squash from holiday meals. Full of nutrients and flavor, this soup is a perfect meal with some crusty bread or as a side dish for a holiday meal.
- 1 2-3 lb. butternut squash, halved and seeded
- olive oil
- 2 tablespoons pure maple syrup
- salt and pepper
- 2 tablespoons butter
- 8 sage leaves
- 2 shallots, chopped
- 5 cups chicken broth http://mysaltykitchen.com/recipe/chicken-broth/
- 1 cup heavy cream
Preheat oven to 400 degrees.
Using a very sharp knife, cut the squash lengthwise in half and remove the seeds. Place, cut side up, in a baking dish. Brush with olive oil and maple syrup and season generously with salt and pepper. Cook for 45 minutes to 1 hour, or until fork tender. Allow to cool to the touch, and scoop out the flesh.
Meanwhile, over medium heat, melt butter until bubbling and slightly toasty brown, about 4 minutes. Add sage leaves and cook for 2 minutes until crispy. Drain on paper towels. Cook shallots in the sage butter for about 5 minutes or until golden and translucent.
In a food processor or blender, puree squash, shallots and sage butter, 2 sage leaves, chicken broth, and cream. Season with salt and pepper to taste. Heat in a large pot over medium heat until warmed through. Garnish with remaining sage leaves.