Butternut Squash Soup With Sage And Parmesan Recipes

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BUTTERNUT SQUASH SAUCE WITH SAGE



Butternut Squash Sauce with Sage image

Provided by Tyler Florence

Categories     side-dish

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 10

1 large butternut squash, about 1 1/2 pounds
2 tablespoons olive oil
2 shallots, minced
Salt and pepper
1 bay leaf
Pinch ground nutmeg
6 fresh sage leaves, cut in thin strips
1 cup chicken broth
1/2 cup freshly grated Pecorino Romano
Chopped chestnuts, for garnish

Steps:

  • Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
  • Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
  • Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.

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.

BUTTERNUT SQUASH SOUP WITH PARMESAN AND SAGE



Butternut Squash Soup with Parmesan and Sage image

This soup has a long history--I concocted it as a newlywed when most of the butternut squash soup recipes I tried were too sweet. I began serving it from Italian coffee mugs at relaxed fall suppers and eventually it became part of our Thanksgiving dinners.

Provided by Florence Fabricant

Categories     Cookstr Recipes

Number Of Ingredients 11

1 butternut squash, peeled, cut in half, seeded, and cubed
2 leeks, white part only, cleaned and chopped
2 carrots, sliced
½ cup chopped onion
2 tablespoons unsalted butter
1 teaspoon salt
4 cups well-seasoned chicken stock
2 cups freshly grated Parmigiano-Reggiano
½ cup heavy cream, optional
Sage leaves for garnish
Extra virgin olive oil for drizzling, optional

Steps:

  • Place the squash, leeks, carrots, and onion in a saucepan. Add the butter and salt, cover, and cook over low heat until the vegetables start to soften, 10 to 15 minutes. Add the chicken stock, bring to a simmer, and cook, covered, until the vegetables are soft, about 30 minutes.
  • Meanwhile, preheat the oven to 350 degrees.
  • Using a tablespoon, drop about 24 small mounds of the cheese onto a nonstick baking sheet. Place in the oven and bake until the cheese melts and forms lacy crisps. Remove from the oven and cool. Set aside.
  • When the vegetables are soft, cool briefly, then puree them, along with the stock, in a blender or food processor in two batches. Return the puree to the saucepan and bring to a simmer. Season with salt to taste. Add the heavy cream, if using, and heat through. Serve in bowls or mugs, each garnished with Parmesan crisps and a sage leaf. If you like, drizzle the surface of the soup with olive oil.

BUTTERNUT SQUASH & SAGE SOUP



Butternut squash & sage soup image

This vibrant orange pumpkin blend is a healthy way to warm up - served with herbs and a drizzle of honey

Provided by Good Food team

Categories     Lunch, Soup

Time 1h

Number Of Ingredients 8

1 tbsp olive oil
1 tbsp butter
3 onions , chopped
2 tbsp chopped sage
1.4kg peeled, deseeded butternut squash - buy whole squash and prepare, or buy bags of ready-prepared
1 tbsp clear honey
1 ½l vegetable stock
bunch chives , snipped, and cracked black pepper, to serve

Steps:

  • Melt the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft - about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender.
  • Let the soup cool a bit so you don't burn yourself, then whizz until really smooth with a hand blender, or in batches in a blender. Season to taste, adding a drop more stock or water if the soup is too thick. Reheat before serving, sprinkled with chives and cracked black pepper.

Nutrition Facts : Calories 130 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

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 PARMESAN AND FRIED SAGE LEAVES



Butternut Squash Soup with Parmesan and Fried Sage Leaves image

Categories     Soup/Stew     Parmesan     Butternut Squash     Fall     Sage     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

3 tablespoons butter
1 onion, coarsely chopped
1 tablespoon chopped fresh sage
1 2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)
5 cups canned low-salt chicken broth
1/3 cup freshly grated Parmesan cheese
24 fresh sage leaves

Steps:

  • Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
  • Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.

BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN



Butternut Squash Soup With Sage and Parmesan image

Provided by Moira Hodgson

Categories     soups and stews, appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 Spanish onion, diced
3 stalks celery, diced
2 leeks, white part only, coarsely chopped
4 garlic cloves, sliced thin
1 1/2 quarts vegetable or chicken stock
1/4 pound Parmesan piece or rinds
2 butternut squashes, peeled and cubed
3 leaves fresh sage, chopped
1 bay leaf

Steps:

  • Melt the butter in a large stock pot over medium heat. Add the onion, celery, leeks and garlic and cook them until they are soft.
  • Add the vegetable or chicken stock, Parmesan pieces or rinds and simmer 15 to 20 minutes. Add the butternut squash, sage, bay leaf, salt, pepper, nutmeg and cayenne. Cook until the squash is tender (about 10 to 15 minutes).
  • Remove the bay leaf and the cheese and puree one quarter of the soup in a food processor and return it to the stock pot (the cheese -- not the rind -- can be crumbled or grated as a garnish for the soup). Heat through and correct seasoning. Garnish the soup with scallions and serve. Pass the freshly grated Parmesan separately.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 634 milligrams, Sugar 10 grams, TransFat 0 grams

BUTTERNUT SQUASH SOUP WITH SAGE AND SAUSAGE



Butternut Squash Soup With Sage and Sausage image

The is a creamy, slightly sweet, and savory soup that is PERFECT for fall and the holidays! You can buy pre-cut butternut squash at some grocery stores.

Provided by Sarah Waltrip

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14

½ pound spicy bulk breakfast sausage
8 fresh sage leaves
1 pound butternut squash, peeled and chopped
2 stalks celery, chopped
2 small carrots, chopped
1 small onion, chopped
¼ cup sherry
3 cups chicken broth
1 cup beef broth
2 tablespoons brown sugar
¼ teaspoon pumpkin pie spice
¼ cup half-and-half
freshly ground black pepper, or to taste
4 teaspoons sour cream

Steps:

  • Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
  • Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
  • Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 28.5 g, Cholesterol 40.1 mg, Fat 15.3 g, Fiber 3.6 g, Protein 10.7 g, SaturatedFat 6 g, Sodium 840.9 mg, Sugar 11.4 g

BUTTERNUT SQUASH SOUP WITH SAGE



Butternut Squash Soup With Sage image

This is from one of the many magazine clippings for butternut squash soup that I have and I've found it to be the best of them. It cuts in half beautifully.

Provided by IHeartDogs

Categories     Vegetable

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 lbs butternut squash, peeled, seeded and cubed into 1-inch pieces (about 5-6 cups)
3 tablespoons olive oil
3 teaspoons kosher salt
1 pinch fresh ground pepper
1 tablespoon butter
1 large yellow onion, diced (about 1 1/2 cups)
3 stalks celery, clopped (about 1 1/2 cups)
1 tablespoon chopped fresh sage
6 cups chicken broth
1/2 cup grated parmesan cheese

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.

Nutrition Facts : Calories 268.3, Fat 12.8, SaturatedFat 4.1, Cholesterol 12.4, Sodium 1789.3, Carbohydrate 31, Fiber 5.4, Sugar 7.2, Protein 10.9

BUTTERNUT SQUASH AND PARMESAN SOUP



Butternut Squash and Parmesan Soup image

Make and share this Butternut Squash and Parmesan Soup recipe from Food.com.

Provided by Queen uh Cuisine

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 onions, roughly chopped
1 garlic clove, roughly chopped
1/2 teaspoon chili flakes (optional)
3 tablespoons olive oil
2 medium butternut squash
4 1/2 cups chicken stock
1 bay leaf
3 sprigs fresh parsley
1 piece parmesan rind (I use several)
1/2 cup creme fraiche
salt & freshly ground black pepper
parmesan cheese, roughly shaved to serve

Steps:

  • Gently fry onions, garlic, and chili flakes in olive oil in a large saucepan for about 10 minutes, or until soft and golden.
  • Meanwhile cut off the tough skin of the butternut squash. Scrape out and discard the seeds, then roughly chop the flesh and stir it into the sauteed onions. Cover and continue to cook, stirring occasionally, until the squash begins to soften.
  • Add the stock, herbs, and parmesan rind and simmer gently for 45 minutes, or until the squash is meltingly soft.
  • Discard the herbs and Parmesan rind, scraping any gooey cheese into the soup.
  • In a blender, (careful with the hot liquids) process the soup, add the creme fraiche, and season to taste.
  • Serve piping hot with Parmesan cheese shavings.

Nutrition Facts : Calories 568.1, Fat 25, SaturatedFat 9.3, Cholesterol 48.9, Sodium 423.1, Carbohydrate 82.2, Fiber 12.3, Sugar 19.1, Protein 13.8

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