“Soup is cuisine’s kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability…there is nothing like a bowl of hot soup, its wisp of aromatic steam making the nostrils quiver with anticipation.” ~ Louis P.DeGouy, The Soup Book, 1949
Butternut Squash Soup with Fried Sage Leaves
A bowl of soup in the fall and winter months is such a comfort. Soup warms your insides like nothing else. It reminds me of that adorable commercial about the little boy who comes in from the snow completely transformed into a snowman. He sits down to eat his steaming soup; and the snow slowly melts away revealing the little boy. Precious!!
Soups are so versatile. They can be cold, hot, smooth, chunky, vegetarian or meaty. The word soup comes from the Latin verb suppare meaning to soak. This progressed to the word suppa and then soupe (French) meaning broth poured onto bread.
Soups are regionally unique because they include local ingredients and spices. When I made this soup, I had an apple theme running through my menu so I decided to add an apple. Have fun with soup and make it your own.
Let’s get started with the ingredients.
In a large soup pot, saute the onions, celery and garlic in olive oil until they start to soften. Add the squash and potato and season with salt and pepper. Cook for 5 minutes.
Stir in the wine, apple cider, chicken stock, thyme and chopped apple to the pan. Bring the ingredients to a boil, reduce to a simmer and cook until the vegetables are tender.
Remove the bundle of thyme and puree the soup in a blender or use an immersion blender. If using a blender, cool the soup before blending. The finished consistency should be smooth and silky.
In a small frying pan, heat ¾ cup of canola oil to medium high. Add a few sage leaves at a time and fry for about 30 seconds. Remove to a paper towel and continue with the remaining leaves.
To serve, place the soup in a bowl and top with a dollop of crème fraiche. Add a few sage leaves and a drizzle of sage oil or extra virgin olive oil.
Butternut Squash Soup with Creme Fraiche and Fried Sage Leaves
By Published: December 1, 2013
- Yield: 6-8 Servings
- Prep: 30 mins
- Cook: 60 mins
- Ready In: 1 hr 30 mins
"Soup is cuisine's kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes …
Ingredients
- 1 large diced onion
- 2 stalks diced celery
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 large butternut squash, peeled, seeded and cut into 1/2
- 1 large baking potato, diced
- 1 cup dry white wine
- 1 cup apple cider
- 2 quarts low sodium chicken stock
- 6-8 sprigs fresh thyme, tied together
- 3/4 cup canola oil for frying
- 12 whole sage leaves
- creme fraiche for garnish
- sage oil for garnish
Instructions
- In a large soup pot, saute the onions, celery and garlic in olive oil until they start to soften. Add the squash and potato and season with salt and pepper. Cook for 5 minutes.
- Stir in the wine, apple cider, chicken stock, thyme and chopped apple to the pan. Bring the ingredients to a boil, reduce to a simmer and cook until the vegetables are tender.
- Remove the bundle of thyme and puree the soup in a blender or use an immersion blender. If using a blender, cool the soup before blending. The finished consistency should be smooth and silky.
- In a small frying pan, heat ¾ cup of canola oil to medium high. Add a few sage leaves at a time and fry for about 30 seconds. Remove to a paper towel and continue with the remaining leaves.
- To serve, place the soup in a bowl and top with a dollop of crème fraiche. Add a few sage leaves and a drizzle of sage oil or extra virgin olive oil.
