Butternut Squash And Sage Soup With Sage Breadcrumbs Recipes

CREAMY BUTTERNUT SQUASH & SAGE SOUP

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.

BUTTERNUT SQUASH & SAGE SOUP

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.

BUTTERNUT SQUASH SOUP WITH 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 SOUP WITH CRISPY SAGE & APPLE CROUTONS

Steps:

• Heat the oil in a large pan, add the onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender.
• Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for 3 months. To make the crispy sage, heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp - you will need to do this in batches. Drain on kitchen paper. Will keep for several hours.
• Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick.
• For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised.
• To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper.

BUTTERNUT SQUASH AND SAGE SOUP

Steps:

• In large pot, ehat olive oil over medium heat.
• Add onion and cook until translucent, 8 to 10 minutes.
• Add squash, cook 5 more minutes.
• Add chopped sage and broth and bring to a boil.
• Reduce heat to medium-low and cook until squash iver very tender, about 30 minutes.
• With an immersion blender, puree soup until smooth (or puree in small batches in a food processor).
• Season to taste with salt and pepper.
• In a small pan, heat 1/2 inch vegetable oil until hot.
• Drop sage leaves in about 3 at a time and fry tuntil just crisp.
• Remove to a paper-towel-lined plate.
• Serve soup hot, garnished with 2 or 3 sage leaves per bowl.

BUTTERNUT SQUASH AND SAGE SOUP WITH SAGE BREADCRUMBS

Steps:

• For soup:
• Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.
• Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving.
• For breadcrumbs:
• Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes. Add breadcrumbs and sage. Cook until crumbs are crisp, stirring frequently, about 10 minutes. Remove from heat and cool. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.
• Ladle soup into bowls. Sprinkle with breadcrumbs.

MOOSEWOOD'S BUTTERNUT SQUASH SOUP WITH SAGE

Steps:

• Preheat the oven to 400°F.
• Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.
• Brush the cut surfaces with about a tablespoon of the olive oil.
• Put the garlic inside the squash cavities and place halves in the pan cut side down.
• Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.
• Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
• When the squash is cooled enough to handle, scoop out the flesh.
• Squeeze the garlic cloves out of their skins and discard the skins.
• In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
• Pour the soup into a pot and heat gently.
• In a small skillet, melt the butter and saute the sage leaves until dark and curled.
• Garnish each bowl of soup with the sage leaves.

BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN

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.