Moosewood’s Butternut Squash Soup With Sage

Moosewood’s Butternut Squash Soup With Sage

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 4

    • About This Recipe

    “This golden soup has a tantalizing aroma and a light crunch from the sage leaves. From the Moosewood Restaurant in New York”

    Ingredients

  • 1/4 cupolive oil
  • 3lbsbutternut squash
  • 6garlic cloves, unpeeled
  • 2largeSpanish onions, peeled and quartered
  • 1/4 cupwater
  • 3cups apple juice or 3cupsvegetable stock
  • 1/2 teaspoondried thyme
  • 1/4 teaspoonground nutmeg
  • 1teaspoonsalt
  • pepper
  • 2teaspoonsbutter
  • 20fresh sage leaves, sliced on the diagonal

    • Directions

  • 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.

    • Reviews

  • “I really enjoy Moosewood recipes and this was no exception.I added 1 tsp of ginger and cut out the olive oil. I used veggue stockexcellent flavor.Unfortuneately I had no fresh sage but added a pinch of dried to the soup .I had frozen roasted garlic cloves so used them.Thanks Tish for posting this recipe”

  • “I didn’t read the recipe well enough to notice to put the onions and garlic in with the butternut squash to roast.Oops. So I had to saute the onions and garlic afterwards with the spices (not a bad side effect).I used beef broth (just what I had) and it seemed fine.I thought the dish had plenty of flavor but the texture was a little off for me.It just didn’t have the creaminess of other butternut squash soups I’ve had.I ended up adding about 1/2 cup of whole milk at the end to try to get some smoothness and richness and served it with a bit of sour cream and cilantro on top.Will make again!”

  • “I loved this recipe. Have tried a few squash soup recipes and this one is really good and quite easy. I used chicken stock instead of apple juice or vegetable broth. I also added about 3/4 cup of applesauce for a little hint of sweetness. This soup is great topped with parmesan or bacon bits.Thanks Tish!”

  • “This is an excellent soup.I made it last year for Thanksgiving and am planning to make it again this year.It’s not hard to make.It’d be a great soup to warm up with on any crisp autumn day. “

  • “Delicious- the fresh sage added so much to the soup!!”

  • “Very yummy! Great texture. I think that roasting the squash, onions and garlic really deepens the flavor. I used my homemade chicken stock. Very easy and quick to mix together once the roasting is done.”

  • “Loved the flavor of this soup.Easy to roast and then put together.”

  • “Very tasty and great texture, I added 1 tsp. of minced ginger and that added a nice touch.”

  • “I love this recipe.I added apple pieces when roasting the squash, and cream at the end.Delicious!”

  • “This soup was just OK.I thought it needed a little more flavor.My husband did not like it, but my toddler liked it.Go figure.”

  • “Delicious. I added ginger for a little spice, but found the apple juice too sweet. I would use vegetable stock next time.”

  • “Lovely. I used chicken stock instead of vegetable, but i made no other changes, it didnt need any. We had it as a mid week october dinner along with some cheese and bread, but it would make a nice first course.”

  • “I wanted to add this recipe to zaar this morning, but it’s already here… The soup is lovely and I in particular like the sizzled sage on top. The sage looks good and works well with the squash. I usually add a little bit of milk or cream, since I don’t like my soups too thick.”

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