Name: Butternut Squash Soup with Crispy Sage
Cook time: 50 min
Total time: 50 min
Ingredients: 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed; 1 medium yellow onion, diced; 3 cloves garlic, minced; 4 cups low-sodium vegetable broth (or chicken broth); 2 tablespoons extra-virgin olive oil; 1 tablespoon unsalted butter; 12-15 fresh sage leaves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger (optional); Salt and freshly cracked black pepper to taste; Optional: 1/4 cup heavy cream or coconut milk for extra richness

Ingredients

Scale

1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium vegetable broth (or chicken broth)
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
12–15 fresh sage leaves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger (optional)
Salt and freshly cracked black pepper to taste
Optional: 1/4 cup heavy cream or coconut milk for extra richness

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Instructions

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5 to 7 minutes until translucent and slightly sweet. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
Add the cubed butternut squash to the pot along with the nutmeg, ginger, salt, and pepper. Stir well to coat the squash in the aromatics. Pour in the broth, ensuring the liquid almost covers the squash. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 to 25 minutes, or until the squash is fork-tender.
Once the squash is soft, use an immersion blender directly in the pot to purée the mixture until completely smooth. If you prefer a thinner consistency, add a splash more broth. If you are using cream or coconut milk, stir it in now and let it warm through on low heat for 2 minutes. Taste and adjust seasoning with extra salt or pepper if needed.
In a small skillet, melt the butter over medium heat. Once the butter begins to foam, place the fresh sage leaves in a single layer. Fry them for about 30 to 45 seconds until they turn a slightly darker green and become brittle. Immediately remove them with a fork and drain on a paper towel. They will crisp up further as they cool.
Ladle the hot soup into deep bowls. Place 2 or 3 crispy sage leaves in the center of each bowl. For a professional touch, drizzle a few drops of the browned sage butter or a swirl of cream over the top before serving immediately.

Cook Time: 50 minutes