Butternut Squash Soup with Sage Breadcrumbs
by RoryThis flavorful autumn soup is rich and filling ... perfect for those cool-weather evenings.
Butternut Squash Soup with Sage Breadcrumbs
Rated 4.5 stars by 2 users
Category
Soups & Stews
Ingredients
1 ½ Tbsp. Salted Butter
1 ½ Tbsp. Extra Virgin Olive Oil
2 C. Yellow Onion (Peeled and Chopped)
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½ Tbsp. dried Parsley Leaf
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½ tsp. Rubbed Sage
4 C. Butternut Squash (Peeled and Cubed into ½” Pieces)
1 C. Granny Smith Apples (Peeled, Seeded, and Cubed into ½” Pieces)
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1 ½ tsp. Sea Salt, Coarse
1 Clove Garlic (Peeled and Minced)
5-6 C. Chicken Stock
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Black Pepper, Fine Ground (to Taste)
Brown Sugar (Optional)
2 Slices Fresh Whole Wheat Bread (Crusts Cut Off and Torn to Pieces)
4 tsp. Salted Butter
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½ Tbsp. Sage, Dalmatian Leaf
For the Soup:
For the Breadcrumbs:
Directions
Make the soup:
Melt butter with olive oil in large pot over medium-high heat. Add onions and sauté until softened, about 5 minutes.
Add the squash, apples, and coarse sea salt and sauté until squash softens and onions are golden, about 6 minutes.
Add the garlic, parsley, and sage and stir for 1 minute. Add 5 cups stock and 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 (or do in one batch with an immersion blender) Thin with additional chicken stock, if desired. Season with pepper and more salt, if desired (and if you’re into sweet, add a little brown sugar).
Make the 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.
Serve:
Ladle soup into bowls. Sprinkle with breadcrumbs.