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by on December 26th, 2015

Butternut Squash Soup with Fried Sage Leaves

IMG_3741Orange and delicious soup.

Twas the days after Christmas, when all through the house

No one was stirring, not even a hungry mouse;

The stockings were not hung, but lay empty and neglected;

And everyone was still hoping that mom would come through

For just one more yummy meal.

Since those visions of sugar-plums still danced in their heads.

So, what’s a mama to do, but cook some soup for the family

Who is exhausted from all those delicious Christmas treats.

So, I’m not a poet! That’s no news to me. I’ve been doing a lot of soups lately but I take every opportunity when it starts getting cold here in Texas to get my fix on warm comforting soup recipes.

This little cup of soup would be a great addition to your after the holidays menus. Serve in tiny espresso cups, mugs or just about anything. A sip of this will warm your tummy.

I’ve been telling you all year about things I make to take to the craft circle I go to each Tuesday for the ladies to try out. We have about 70-80 ladies I think that participate each Tuesday starting in January through November. This year both of the sales brought in over $300,000 that goes towards missions at the church.

My group at cc is the “projects” section and we do dollhouses and anything else we can come up that we think will sell. There are 7 in my section so one night in November with a very “chill feel in the air” I made this soup to go with dinner for our group to celebrate the year of crafting being over.

Pomergrante martinis and prosciutto palmiers started the evening then we moved on to the amuse bouche (little appetizer) of the Butternut Squash Soup that I served in tiny espresso cups. For dinner we had a Greek salad, Chicken in Phyllo Bundles with Lemon Veloute Sauce, Green Onion Rice, Roasted Broccoli and for dessert Bread Pudding with Bourbon Sauce. Plus, wine, wine, and wine.

So this soup started out to be just the run of the meal butternut squash soup with the squash as the only vegetable then I ran across several recipes that added carrot and another one that added potato so I merged all the ingredients I liked into this one good bowl of soup.

Hope you will give this a try for one of your cold winter evenings.

BLAST FROM THE PAST: It’s not always about the food” was a post I did back in 2009 about my husband preparing dinner for me. I was still working at Williams Sonoma and he had been retired 2 years. I was thinking about this post over Thanksgiving with our family was all together. We all love to cook and love good food and restaurants but the bottom line is we enjoy being together and having fun so over the holidays, think less about the actual food preparation and CALORIES and just enjoy being with friends and family. — HAPPY NEW YEAR EVERYONE.

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Most of the ingredients you will need for this soup.

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Put the vegetables on rimmed cookie sheet and roast in oven until they are all fork tender.

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Put everything into Vitamin or blender and run until you have a nice puree.

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Pour the pureed vegetables in a saucepan and heat for 5-6 minutes. When it has warmed, add the cream and more broth to make it the consistency you like.
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Fry the sage leaves in hot until until they either brown or quit bubbling.

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Butternut Squash Soup with Fried Sage Leaves
Butternut Squash Soup with Bacon
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Ingredients
  1. 4 c. butternut squash soup, cubed
  2. 1 c. carrot, chopped in 1/2" pieces
  3. 1 potato (about 1 cup), cubed
  4. 1 c. leeks (I used the white parts)
  5. 1/2 c. cream (or more as needed)
  6. salt and pepper to taste
  7. 2-14 oz. cans chicken broth
  8. 1 Tbsp. honey, optional
  9. 1 tsp. dried thyme leaves
Instructions
  1. Heat the oven to 425°F and arrange a rack in the middle.
  2. Line a baking sheet with aluminum foil. Place the squash pieces, carrot and potato on the foil and roast until they are tender when pierced with knife.
  3. Put 1 tablespoon of butter or oil in small pan and sweet the leeks until translucent. Add in the two cloves of garlic about the last 1-2 minutes.
  4. When the vegetables are tender and roasted, add them to your blender (or Vitamix), add the leeks and the broth and process until you have a nice pureed soup.
  5. Return the soup to a saucepan and stir in the cream until you have your desired consistency. Check taste for salt and pepper.
  6. Garnish with some creme fraiche or a little sour cream. I used some fried sage leaves for a garnish.
Notes
  1. You can add a dash of cayenne pepper to spice it up. I served in small glasses with fried bacon piece across the top of glass/cup.
  2. Also, can sprinkle with parmesan cheese, can add thyme instead of the sage and sprinkle the top with toasted pumpkin, squash or sunflower seeds.
  3. If you need to thin, either use more broth or cream.
Adapted from Chowhound.com
Adapted from Chowhound.com
http://rosemaryandthegoat.com/
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