10/19/2023 0 Comments Roasted buttercup squash soupSee the recipe notes below for full instructions. Fried Sage Leaves – a great way to use any leftover herbs from this recipe, fried sage leaves are easy to make and taste fantastic.Mix a large dollop of creme fraiche with a teaspoon of cold water and mix thoroughly. I like to thin it slightly for drizzling. Creme Fraiche – adds a touch of richness and tartness that compliments the natural sweetness of this soup.These add great texture and flavor, but are not necessary by any means. While this soup can absolutely stand on its own, I love to add a few garnishes to take it over the top. How to Serve This Roasted Butternut Squash Soup: The more you blend, the creamier it will be! Like other pureed soups, it also freezes, defrosts, and reheats well. To bring out the natural creaminess of the butternut squash, you’ll want to blend this soup with a high-powered immersion blender or transfer it (in batches if necessary) to a blender. Chicken Broth – low-sodium chicken broth is my preferred choice, but feel free to substitute it with a flavorful vegetable stock or broth if you want to make this soup vegetarian.I also recommend making fried sage leaves for garnishing – it takes this soup to the next level! Fresh Sage – sage is one of my favorite herbs to use, nothing replicates the flavor and aroma that it offers! Finely chopped sage leaves are sautéed with the leek and garlic mixture.Be sure to use the white or light green parts only (discard or use the tougher ends for stocks) and wash them extremely well before using. Leeks – my favorite aromatic for vegetable based soups! They have a more nuanced, sweeter flavor than traditional yellow onions and, in my opinion, are an ideal choice for soups that require only a handful of ingredients.Butter adds creaminess and great flavor (without having to resort to heavy cream) and a touch of oil protects the butter from browning too quickly. Unsalted Butter + Olive Oil – I love using sautéing aromatics in a combination of butter and oil.I always look for butternut squash with long necks and small globe ends, as they have less seeds. Butternut Squash – a great all-purpose winter squash variety that is naturally sweet and creates a naturally creamy soup.Roasted Butternut Squash Soup Ingredients: There are a few additional ingredients that make this soup extra special. Once the squash has finished roasting, simply scoop and scrape out the flesh – use as directed in the recipe – and discard the tough skin. To do this, simply cut the butternut squash in half lengthwise, brush the halves with olive oil, and roast the halves cut-side down on a standard half sheet pan (affiliate link). Roasting helps caramelize and concentrate the natural sugars in butternut squash and adds greater depth of flavor to the soup. How to Make Roasted Butternut Squash Soup:įor added flavor, we’ll be roasting the butternut squash before adding it to our soup base. Infused with other aromatics, including leek, garlic, and fresh sage, this naturally creamy butternut squash soup is elegant and flavorful, but very simple to prepare. Inspired by the appearance of winter squash at my local farmer’s market, I turned to a trusty favorite, butternut squash, to prepare today’s creation: Roasted Butternut Squash Soup. While we often turn to our favorite staples, such as Chicken Tortilla Soup, Red Lentil Soup, and Slow Cooker Vegetable Soup, I love taking full advantage of seasonal produce during these months. Caramelized winter squash, creamy leeks, and fresh sage come together in this vibrant and naturally creamy Roasted Butternut Squash soup.ĭuring the fall and winter seasons, I’m always looking to add new soup recipes to our dinner rotation.
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