Squash Soup with Sage and Pumpkin Seed Oil

Squash Soup with Sage and Pumpkin Seed Oil
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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 Prep Time
8 people 60 minutes
Cook Time Passive Time
30 minutes 45 minutes
Servings Prep Time
8 people 60 minutes
Cook Time Passive Time
30 minutes 45 minutes
Squash Soup with Sage and Pumpkin Seed Oil
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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 Prep Time
8 people 60 minutes
Cook Time Passive Time
30 minutes 45 minutes
Servings Prep Time
8 people 60 minutes
Cook Time Passive Time
30 minutes 45 minutes
Ingredients
Squash Soup
Fried Sage
Servings: people
Units:
Instructions
Make the soup
  1. Preheat the oven to 425 degrees
  2. Wash any dirt off of the butternut squash and split it lengthwise
  3. Scoop the seeds out of the squash
  4. Brush the squash with olive oil
  5. Place the squash, cut side down, on a baking sheet and bake until brown and soft to the touch - about 40 minutes
  6. Let the squash cool slightly and scoop the flesh out of the skin
  7. Chop the onion (or onions)
  8. Chop the leek (if using)
  9. Chop the garlic
  10. Chop the first 8 leaves of sage and strip the thyme leaves off the stem (or measure the dried herbs)
  11. Heat a tablespoon of olive oil in a large pot
  12. 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
  13. Add the garlic and sauté for another 30 seconds
  14. 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)
  15. Stir the soup, smoothing the squash with a spoon, and bring to a boil
  16. Reduce the heat and simmer for 20 minutes
  17. Grab your handy, dandy immersion blender (or regular blender)
  18. 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
  1. Heat 2 tablespoons of olive oil in a frying pan
  2. Pick the 10 lovely sage leaves
  3. Fry the sage leaves for about 30 seconds or until just crisp. They will smell fantastic!
  4. Set the fried sage leaves on a paper towel to drain and sprinkle with kosher salt
Finish the fabulous soup
  1. Serve the squash soup in a pretty bowl with a fried sage leaf and a drizzle of pumpkin seed oil (or toasted sesame oil)
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