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31.8.18

Roasted Butternut Squash Soup




Hey loves!

So Fall is around the corner and I wanted to start a little early with a favorite of my warm fall recipes I have planned for y'all. I absolutely love Fall, even though it is a precursor to the cold. Some of my favorite things are all of the harvests that happen when August comes to a close. Some of the most iconic harvests are Apples in September and Pumpkins and Squash from October through the winter. I'm in no way dissing the apples, but I just felt like dipping into my own mental recipe pad and pulling out my own version of a delightful Butternut Squash soup!

All of the wonderful flavors of fall went into this recipe, plus a little spicy cayenne kick at the end to sign off on your taste buds. But before that, you get to experience the smooth, creamy, sweet and savory mouthfeel of an iconic fall soup that is tempered with some crispy, brown butter fried, sage leaves and some just as crispy turkey sausage.

Are you salivating yet? My husband was when he got home from work. That's why we don't have any leftovers. So if you want to experience a Fall recipe that is good enough for late Summer, read on!

Soup Ingredients:

Butternut Squash - 1 Whole, cut in half CAREFULLY!
Garlic - 1 Bulb (5 Cloves for this recipe)
Yellow Onion - 1 Whole, Quartered
Chicken Broth or Stock - 3 Cups
Cayenne Powder - 1/2 tsp.
Garlic Powder - 1 tsp.
Salt to taste

Crispy Sage Ingredients:

Fresh Sage Leaves - 12 Whole (Maybe a few more for garnish later)
Salted Butter - 1/2 Stick

Turkey Sausage Ingredients:

Ground Turkey Sausage - 1 pound
All Purpose Seasoning - 1 tsp.
Olive Oil - 1 Tbsp.
Garlic Powder - 1/2 tsp.
Salt to taste


The first thing you do is get the oven preheated to 400 degrees and get all of the veggies prepared. Take your baking tray out and line it with parchment paper. Then cut your squash in half longways, like in the picture above. Scoop out the seeds and put the squash, inside up, on the tray. Then peel and chop the onion in quarters and put it next to the squash on the tray. Finally, cut through a whole bulb of garlic, removing the top third, and put it, cut side up, on the tray.

Drizzle a bit of olive oil over the top of the vegetables and slide the tray into the oven. Let the vegetables roast for about 40 minutes or until you can easily slide a fork into the flesh of the squash. When the vegetables are done, remove them from the oven and let them cool.


The vegetables should look like the picture above.

While the vegetables are cooling, get started on the rest of the pieces of the meal. To get the crispy sage, toss the butter into a frying pan and melt it over medium-high heat, stirring often. While the butter is still melting, cut the sage into individual leaves. Once the butter is melted, stir constantly while the butter slowly turns light brown. At this point, add the sage leaves and stir the sage and butter constantly, letting the leaves get nice and crispy. It shouldn't take long, just about 15-20 seconds, 30 seconds at the most, you want a nice, sagey brown butter. You DON'T want burnt butter and sage. Immediately remove from the heat and set aside.

For the turkey, take out another frying pan and drizzle the olive oil into it as you heat it up to medium high. When the pan is hot, add the turkey sausage. Chop up the meat with a spatula/spoon and stir, getting the meat to brown evenly. Add the seasonings and continue cooking until the turkey starts crisping up and the liquid is almost gone. When the turkey is done, remove from the heat.

By now, the vegetables should be cool. Grab a big pot and drizzle just a bit of olive oil into the bottom as you heat it up on medium. Take a spoon and scoop the meat of the squash out and into the pot. Make sure you get all of the goodness out of the skin. Add the onion, sage and butter, and the 5 cloves of garlic to the pot as well. Make sure you wrap the rest of the roasted garlic in plastic and leave in the fridge for other wonderful uses.

Get everything warm again and stir it together. Then, take a stick blender and run it through the soup, chopping up the onion, sage and garlic and smoothing out the squash. If you don't have a stick blender, you can pour the contents of the pot into a regular blender either way, get everything as smooth as you can.

If you want to take the texture to the next level, or if you just want to avoid the chunks of sage and onion, you can run the soup through a sieve. If you do this, do a little at a time and use a cake spatula to press the thinner parts of the soup through the mesh and into a pot. This will make sure that all of the large chunks of vegetable get held back and all that remains is a lovely, smooth, velvety butternut squash soup. Either way, pour the soup into your favorite bowl and garnish with any remaining crispy sage and a nice pile of turkey sausage. Sprinkle just a tiny bit of cayenne over it all and a small drizzle of extra virgin olive oil.

Now, it's time to dig in. Crack open a bottle of Cabernet Sauvignon, sit on your patio and feel yourself being transported to a cool evening in late October. That's about what we did, but thankfully it was a relatively nice day so it wasn't so hard to imagine a cooler day.


That's about it for this post. I hope you all enjoyed it. If you give it a try, please leave a comment, telling me how much you liked this recipe!
 

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