BUTTERNUT SQUASH SOUP WITH SAGE
[DRAFT]
Provided by Food Network
Time 45m
Yield 8 Servings
Number Of Ingredients 10
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 & SAGE SOUP
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
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
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
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
CHEF JOHN'S ROASTED BUTTERNUT SQUASH SOUP
My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place squash halves flesh side up on the chopped vegetables. Sprinkle squash with additional salt.
- Roast in preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit.
- Melt butter over medium heat. Butter will foam, and start to turn a golden brown. Reduce heat to low. When butter turns from golden to a light, nutty brown, remove pan from heat and immediately add sage leaves. Stir to infuse the butter with sage.
- Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer. Reduce heat to low; slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat.
- Blend until very smooth with an immersion blender, 3 or 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
- If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper. Garnish servings of soup with a dollop of creme fraiche and chopped chives.
Nutrition Facts : Calories 315.3 calories, Carbohydrate 42.1 g, Cholesterol 48.5 mg, Fat 16.5 g, Fiber 6.3 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 1838 mg, Sugar 13.5 g
ROASTED BUTTERNUT SQAUSH SOUP WITH SAGE OIL
Make and share this Roasted Butternut Sqaush Soup With Sage Oil recipe from Food.com.
Provided by awcole25
Categories < 4 Hours
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 490, Fat 37, SaturatedFat 8, Cholesterol 25.1, Sodium 243, Carbohydrate 37.3, Fiber 3, Sugar 21.6, Protein 5.6
BUTTERNUT SQUASH, ROASTED GARLIC & SAGE SOUP
This is a great fall or winter soup. Very impressive for dinner parties! To roast garlic, cut off the top of a head of garlic & drizzle with a little olive oil. Wrap in foil & bake for about an hour at 350°F.
Provided by accidental glutton
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large soup pot, sauté the onion in half of the butter until caramelized, about 20 minutes.
- Add squash, roasted garlic cloves, sage & chicken stock.
- Simmer until squash is tender.
- Puree with an immersion blender or in a food processor.
- Add cream and season with salt & pepper.
- Garnish with additional sage leaves fried in 2 tablespoons of butter.
- Enjoy!
Nutrition Facts : Calories 311.7, Fat 13.9, SaturatedFat 7.6, Cholesterol 38.6, Sodium 426, Carbohydrate 41.4, Fiber 5.5, Sugar 11, Protein 9.4
More about "roasted butternut sqaush soup with sage oil recipes"
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE CREAM RECIPE
From bonappetit.com
4.5/5 (51)Author Betty RosbottomServings 12
- Arrange racks in top third and bottom third of oven; preheat to 400°F. Divide squash between 2 large rimmed baking sheets. Drizzle cubes on each sheet with 2 tablespoons oil. Sprinkle with coarse salt and pepper; toss to coat. Spread out squash in single layer. Roast 15 minutes. Turn squash; reverse pans. Roast until tender and slightly brown in spots, about 10 minutes longer.
- Meanwhile, heat crème fraîche and dried sage in small saucepan over medium heat just until small bubbles begin to form around edges of pan. Remove from heat and let steep 15 minutes.
- Melt butter in heavy large pot over medium heat. Add shallots and sauté until translucent and beginning to soften, stirring frequently, 3 to 4 minutes. Add roasted squash, then broth. Increase heat and bring to boil; reduce heat to medium, cover, and simmer until vegetables are very tender, stirring occasionally, about 10 minutes. Cool slightly.
- Working in batches, puree soup in processor until smooth. Return to pot. Whisk 1 cup sage cream into soup. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover soup and remaining sage cream separately and chill. Rewarm soup over medium-low heat, stirring occasionally, before serving.
ROASTED BUTTERNUT SQUASH SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
ROASTED BUTTERNUT SQUASH & SAGE SOUP - TINNED …
From tinnedtomatoes.com
SAVORY ROASTED BUTTERNUT SQUASH SOUP - TCM …
From tcmworld.org
CREAMY ROASTED BUTTERNUT SQUASH & SAGE SOUP RECIPE
From homesteadandchill.com
4.8/5 (30)Category Main Course, SoupServings 4Total Time 2 hrs
- Cut the butternut squash in half, and scoop out the seedy guts with a spoon. Poke the fleshy parts of each squash with a fork in several places.
- On a baking sheet or roasting pan, roast the butternut squash in the oven on 425F until it is tender to the fork - about an hour.
- In a large pot over medium-high heat, add a dollop of your preferred cooking fat such as butter, coconut oil, or extra virgin olive oil. Dice the onion, apples, and fresh sage leaves and add them to the pot, along with a little dash of salt and pepper. Do this after the butternut squash has finished roasting.
ROASTED BUTTERNUT SQUASH AND SAGE SOUP - DAMN DELICIOUS
From damndelicious.net
5/5 (1)Estimated Reading Time 2 minsServings 4
ROASTED BUTTERNUT SQUASH SOUP - SAVOR THE BEST
From savorthebest.com
RECIPES AUTUMN SQUASH
From zsn.businessplan.genova.it
ROASTED BUTTERNUT SQUASH AND SAGE SOUP - ABIQUIU NEWS
From abiquiunews.com
ROASTED CINNAMON AND SAGE BUTTERNUT SQUASH SOUP
From keleefitness.com
ROASTED BUTTERNUT SQUASH & SAGE SOUP - GLUTEN FREE RECIPES
From fooddiez.com
ROASTED BUTTERNUT SQUASH SOUP - TLN
From tln.ca
ROASTED BUTTERNUT SQUASH SOUP - AHEAD OF THYME
From aheadofthyme.com
ROASTED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
From cookieandkate.com
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE - DANIELLE AT HOME
From danielleathome.com
EASY ROASTED BUTTERNUT SQUASH WITH SAGE RECIPE
From everydayeasyeats.com
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE - ORGANIC AUTHORITY
From organicauthority.com
ROASTED BUTTERNUT SQUASH SOUP WITH FRIED SAGE LEAVES
From traditionalcookingschool.com
ROASTED BUTTERNUT SQAUSH SOUP – RECIPES COLLECTION
From recipescollection.org
BUTTERNUT SQUASH SOUP WITH SAGE CHIPS - SWEETREHAB.CA
From sweetrehab.ca
ROASTED BUTTERNUT SQUASH SOUP - MINIMALIST BAKER RECIPES
From minimalistbaker.com
ROASTED BUTTERNUT SQUASH SOUP WITH CRISPY SAGE - BRUNCH & BATTER
From brunchandbatter.com
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE - JUGGLING WITH JULIA
From jugglingwithjulia.com
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE BROWN BUTTER - BY ASHNA
From byashna.com
ROASTED BUTTERNUT SQAUSH SOUP WITH SAGE OIL RECIPE - FOOD.COM
ROASTED BUTTERNUT SQUASH WITH SAGE RECIPE - FOOD & WINE
From foodandwine.com
GINGER AND SAGE ROASTED BUTTERNUT SQUASH - COOK WITH SUNSHINE
From cookwithsunshine.com
BUTTERNUT SQUASH SOUP WITH CRISPY SAGE AND TRUFFLE OIL
From sammywongskitchen.com
EASY ROASTED BUTTERNUT SQUASH RECIPE WITH BROWN BUTTER | TASTING …
From tastingtable.com
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE CREAM
From bettyrosbottom.com
SQUASH AUTUMN RECIPES
From zkb.crm.mi.it
BUTTERNUT SQUASH SOUP WITH ROASTED SQUASH SEEDS AND SAGE
From farmer-gourmand.com
ROASTED BUTTERNUT SQUASH AND GARLIC SOUP WITH FRESH SAGE
From pinterest.ca
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE - LEMON GROVE LANE
From lemongrovelane.com
ROASTED BUTTERNUT SQUASH AND SAGE SOUP | LACTANTIA
From lactantia.ca
ROASTED BUTTERNUT SQUASH SOUP WITH SAGE GREMOLATA
From thejunetable.com
ROASTED BUTTERNUT SQUASH SOUP WITH PARMESAN SAGE CROUTONS
From twoluckyspoons.com
ROASTED BUTTERNUT SQUASH SOUP - A BEAUTIFUL PLATE
From abeautifulplate.com
ROASTED BUTTERNUT SQUASH SOUP WITH SPICY SAUSAGE AND FRIED SAGE
From farmgirlgourmet.com
BUTTERNUT SQUASH AND SAGE SOUP RECIPE - FOOD REPUBLIC
From foodrepublic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love