Moosewoods Butternut Squash Soup With Sage Recipes

BUTTERNUT SQUASH SOUP WITH SAGE

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.

ROASTED BUTTERNUT SQAUSH SOUP WITH SAGE OIL

Steps:

• In a large bowl, toss 3 cups of butternut squash, peeled and seeded, cut into large chunks. Add 1/2 cup orange juice, 1/3 cup dark brown sugar, and 1 cinnamon stick. Pour into roasting pan and cover with aluminum foil. Bake in a preheated 450 degree oven for 1 hour or until tender. Discard cinnamon stick, drain and set juice aside.
• In a heavy bottom stock pot place 1/4 cup sweet butter, 1 cup leeks, white part only - rough chopped, 1/2 cup onion and 1 granny smith apple - peeled, cored and chopped. Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color. Add 4 C chicken stock or vegetable bouillon. Bring to a low boil. Add squash, but not the squash juice. Cook for five minutes and add the optional 1/3 cup heavy cream and simmer for about 5 minutes. Cool and puree with a hand blender till very smooth.
• In a non-stick saute pan, over a high flame place 1/4 cup extra virgin olive oil. When it begins to smoke, add 1 cup of butternut squash, diced into small pieces. Stir until slightly colored. Add the reserved "juice" from the squash that was made earlier. Cook until all the liquid evaporates and the squash is lightly glazed. Reserve in a warm place.
• Place 1/4 cup sage leaves, 1/8 cup Italian parsley and 1/2 cup Canola oil in a blender with a few ice cubes. Blend at high speed till very smooth. Pour into a cup and refrigerate.
• In a small pan with a little peanut oil, fry 6 large sage leaves till crispy and drain on paper towels.
• Ladle squash soup puree into six warm bowls. Sprinkle glazed, diced squash evenly over bowls, and drizzle about one teaspoon sage oil over each, and lay one sage leaf on each soup. Serve immediately.

BUTTERNUT SQUASH AND SAGE SOUP

Steps:

• In large pot, ehat olive oil over medium heat.
• Add onion and cook until translucent, 8 to 10 minutes.
• Add squash, cook 5 more minutes.
• Add chopped sage and broth and bring to a boil.
• Reduce heat to medium-low and cook until squash iver very tender, about 30 minutes.
• With an immersion blender, puree soup until smooth (or puree in small batches in a food processor).
• Season to taste with salt and pepper.
• In a small pan, heat 1/2 inch vegetable oil until hot.
• Drop sage leaves in about 3 at a time and fry tuntil just crisp.
• Remove to a paper-towel-lined plate.
• Serve soup hot, garnished with 2 or 3 sage leaves per bowl.

BUTTERNUT SQUASH SOUP WITH SAGE

Steps:

• Heat oil saucepan over medium heat. Add squash, apples and onion and cook until almost tender.
• Stir in sugar, coriander and cayenne pepper.
• Cook and stir 2 minutes.
• Add broth.
• Bring to a boil. Cook over low heat 10 minutes or until squash is tender. Using a slotted spoon, place cooked squash mixture in blender or food processor.
• Cover and blend until smooth, adding enough cooking liquid to reach desired consistency.
• Heat butter in a small skillet. Add sage and cook until crisp. Remove and drain on paper towels.
• Divide soup among four bowls. Drizzle each with sage butter and garnish with fried sage leaves.

BUTTERNUT SQUASH SOUP WITH SAGE

Steps:

• Preheat oven to 400°F.
• In a large bowl combine squash, 2 tablespoons olive oil, 2 teaspoons salt, and pepper.
• Place on shallow baking sheet and roast for 15 minutes, then turn over and roast another 15 minutes, until squash is tender and caramelized, then set aside.
• In a large soup pot, heat the remaining oil and butter over medium heat.
• Add the onion, celery and sage and sauté until translucent and tender, about 10 minutes.
• Add the squash, broth, and remaining salt and bring to a boil, lower heat and and simmer for 30 minutes, remove from heat.
• Using a blender or food processor, remove the squash with a slotted spoon and puree until smooth.
• Return to the pot, keep warm. Serve with grated parmesan.