Appetizers

Butternut Squash Soup with Crème Fraîche and Fried Sage

Butternut Squash Soup with Crème Fraîche and Fried Sage

  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Servings: 6

Roasting butternut squash makes it easier to cut and peel—and also deepens its flavour—in this recipe for a comforting soup that’s flavoured with fresh sage. Use a spoon to gently swirl the crème fraîche into each bowl of soup for a pretty presentation.

Ingredients

  • 2 large butternut squashes, each 1 1/2 to 2 lb. (750 g to 1 kg)
  • 1/4 cup (2 fl. oz./60 ml) olive oil
  • 16 fresh sage leaves, 12 whole and 4 chopped
  • 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
  • 2 yellow onions, chopped
  • 6 cups (48 fl. oz./1.5 l) chicken or vegetable broth
  • Pinch of freshly ground nutmeg
  • Kosher salt and freshly ground pepper
  • Crème fraîche for serving

Directions:

  • Preheat an oven to 400°F (200°C).
  • Using the tip of a paring knife, prick each squash several times. Place the whole squashes on a baking sheet and roast until tender and a knife penetrates the skin easily, about 1 hour.
  • While the squash is roasting, make the fried sage. In a small fry pan over medium-high heat, warm the olive oil. Add the whole sage leaves and cook until dark green and crispy, 30 seconds to 1 minute. Using a slotted spoon, transfer the fried sage leaves to a paper towel–lined plate. Set aside.
  • Remove the squash from the oven and, when cool enough to handle, cut in half lengthwise and remove and discard the seeds and fibers. Scoop the pulp into a bowl and set aside.
  • In a saucepan over low heat, melt the butter. Add the onions and chopped sage and cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the broth and squash pulp, increase the heat to high and bring to a boil. Reduce the heat to low and simmer for a few minutes to combine the flavors. Remove from the heat.
  • Working in batches, using a blender, puree the soup until smooth. Return to a clean saucepan and reheat gently over medium-low heat. Stir in the nutmeg and season with salt and pepper.
  • Ladle the soup into warmed bowls. Top each serving with a few grinds of pepper, a dollop of crème fraîche and 2 of the fried sage leaves. Serve with crusty baguette slices if you like. Serve immediately. Serves 6.
  • Williams Sonoma Test Kitchen

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