Moosewoods Butternut Squash Soup With Sage Recipes

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CREAMY BUTTERNUT SQUASH & SAGE SOUP



Creamy Butternut Squash & Sage Soup image

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

4 cups cubed peeled butternut squash
1 tablespoon olive oil
2 tablespoons minced fresh sage
1/4 teaspoon salt
1/4 teaspoon pepper
SOUP:
1 tablespoon olive oil
2 tablespoons butter, divided
1 medium onion, chopped
1 garlic clove, minced
3/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
4 cups water
1 medium sweet potato, chopped
1 medium carrot, chopped

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



Butternut Squash Soup with Sage image

[DRAFT]

Provided by Food Network

Time 45m

Yield 8 Servings

Number Of Ingredients 10

½ teaspoon salt
¼ teaspoon ground black pepper
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
Pepperidge Farm® Golden Butter Distinctive Crackers
1 tablespoon butter
1 tablespoon vegetable oil
1 butternut squash (about 2- to 2½-pounds), peeled, seeded and cut into 1-inch pieces (about 6 cups)
2 medium Granny Smith apples, cored and sliced (about 2 cups)
1 large onion, chopped (about 1 cup)
1 tablespoon ground 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.

MOOSEWOOD'S BUTTERNUT SQUASH SOUP WITH SAGE



Moosewood's Butternut Squash Soup With Sage image

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

1/4 cup olive oil
3 lbs butternut squash
6 garlic cloves, unpeeled
2 large Spanish onions, peeled and quartered
1/4 cup water
3 cups apple juice or 3 cups vegetable stock
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 teaspoon salt
pepper
2 teaspoons butter
20 fresh sage leaves, sliced on the diagonal

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.

BUTTERNUT SQUASH SOUP WITH VEGETABLE STOCK



Butternut Squash Soup With Vegetable Stock image

Make and share this Butternut Squash Soup With Vegetable Stock recipe from Food.com.

Provided by christine.bennett

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
3 lbs butternut squash
6 garlic cloves, unpeeled
2 large onions, peeled and quartered
1/4 cup water
3 cups vegetable stock
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 teaspoon salt
pepper
2 teaspoons butter
20 fresh sage leaves, sliced

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, and scoop out the seeds.
  • 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 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, vegetable 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.

Nutrition Facts : Calories 327.6, Fat 15.9, SaturatedFat 3.2, Cholesterol 5, Sodium 616.4, Carbohydrate 48.6, Fiber 8.3, Sugar 10.8, Protein 4.6

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