Squash Soup with Sage and Pumpkin Seed Oil

Squash Soup with Sage and Pumpkin Seed Oil

This savory, comforting soup is the perfect way to celebrate beautiful winter squash. I incorporated sage, thyme and my Austrian Black Gold (pumpkin seed oil) to create a delicious, toasty soup that's wonderful for a holiday or just a weeknight at home. (this recipe is adapted from a Deborah Madison recipe)
Servings 8 people
Prep Time 1 hour
Cook Time 30 minutes
Total Time 2 hours 15 minutes

Ingredients

Squash Soup

  • 1 large butternut squash
  • 2 tablespoons extra virgin olive oil separated
  • 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 8 leaves fresh sage or 1/2 teaspoon dried sage
  • 8 cups vegetable broth or chicken broth
  • 1 medium Onion
  • 1 large leek or a second medium onion
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic
  • 1 tablespoon pumpkin seed oil or toasted sesame oil

Fried Sage

  • 10 leaves fresh sage
  • 2 tablespoons extra virgin olive oil

Instructions

Make the soup

  • Preheat the oven to 425 degrees
  • Wash any dirt off of the butternut squash and split it lengthwise
  • Scoop the seeds out of the squash
  • Brush the squash with olive oil
  • Place the squash, cut side down, on a baking sheet and bake until brown and soft to the touch - about 40 minutes
  • Let the squash cool slightly and scoop the flesh out of the skin
  • Chop the onion (or onions)
  • Chop the leek (if using)
  • Chop the garlic
  • Chop the first 8 leaves of sage and strip the thyme leaves off the stem (or measure the dried herbs)
  • Heat a tablespoon of olive oil in a large pot
  • Add the onions, leeks (if using), sage, thyme, salt and pepper to the pot and saute until the onions begin to soften - about 10 minutes
  • Add the garlic and sauté for another 30 seconds
  • Add the squash squash and 6 cups of vegetable broth to the pot. (You may need to add more as it cooks to get the consistency you like in the soup)
  • Stir the soup, smoothing the squash with a spoon, and bring to a boil
  • Reduce the heat and simmer for 20 minutes
  • Grab your handy, dandy immersion blender (or regular blender)
  • Blend the soup until it's smooth and a consistency you like, adding more broth as necessary. Adjust the seasonings to your taste - I often find it needs more salt at this point, especially if I use low sodium broth

Fry the Sage

  • Heat 2 tablespoons of olive oil in a frying pan
  • Pick the 10 lovely sage leaves
  • Fry the sage leaves for about 30 seconds or until just crisp. They will smell fantastic!
  • Set the fried sage leaves on a paper towel to drain and sprinkle with kosher salt

Finish the fabulous soup

  • Serve the squash soup in a pretty bowl with a fried sage leaf and a drizzle of pumpkin seed oil (or toasted sesame oil)
Course: Lunch
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