Butternut Squash Soup with Toasted Sage and Herbed Croutons

Butternut Squash Soup with Toasted Sage and Herbed Croutons Recipe - Vegetarian Food

Preparation time: 20 minutes | Cooking time: 1 hour 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Butternut Squash Soup with Toasted Sage and Herbed Croutons

Butternut squash soup is a comforting and delicious dish that is perfect for the fall and winter months. This recipe takes the classic butternut squash soup to the next level with the addition of toasted sage and herbed croutons. The combination of flavors and textures in this soup is sure to impress your family and friends.

History

Butternut squash soup has been a popular dish for centuries, with variations of the recipe found in many different cultures around the world. The addition of toasted sage and herbed croutons adds a modern twist to this classic dish, making it even more flavorful and satisfying.

Ingredients

3 medium or 2 large butternut or acorn squash (4 lb or 1.81 kg)
2 cans of vegetable broth (14 oz or 397 g each, 1 qt or 946 ml total)
1 tsp of coarse salt
0.25 tsp of ground white pepper
4 tbsp of extra-virgin olive oil or 3 tbsp of vegetable oil + 1 tbsp of walnut oil
24 fresh small sage leaves
4 slices of firm-textured white bread

How to prepare

Preheat the oven to 400°F (204°C). Cut the squash in half lengthwise and scoop out the seeds; save the seeds for toasting if desired. Place the squash halves cut side down on a large baking sheet with sides. Bake until the skins are browned and the squash is tender, about 1 hour and 10 minutes. Let it cool slightly.
Scoop the cooked squash from the skins and transfer it to a large saucepan. Mash it well with a potato masher, then stir in the broth and 2 cups of water. Bring it to a simmer over medium-low heat, stirring often. Season with salt and pepper and remove it from the heat. The soup should be as thick as tomato sauce – add up to 1 cup more water to thin if necessary. If you prefer a finer texture, cool it slightly and then puree the soup in a blender or food processor. Let it cool completely, transfer it to a container with a lid, and refrigerate it for at least 8 hours.
Up to 4 hours before serving, heat 3 tbsp of oil in a medium skillet over medium heat. Add the sage leaves and cook until lightly browned, turning once, about 1 minute. Using tongs, transfer the sage to paper towels to drain. Reserve the oil in the skillet.
Trim the crusts from the bread, discarding the crusts. Cut each bread slice diagonally into 4 triangles, then cut each triangle in half to make a total of 32 croutons.
Heat the reserved oil in the skillet over medium heat. Add half of the croutons and cook, turning once, until golden on both sides, about 1 minute. Transfer them to paper towels to drain. Heat the remaining 1 tbsp of oil in the skillet and cook the remaining croutons as before.
Rewarm the soup over low heat, stirring occasionally. Ladle the soup into bowls and scatter 3 toasted sage leaves over each portion. Garnish each with 4 croutons and serve hot.

Variations

Add a splash of cream or coconut milk for a creamier soup.
Stir in some cooked quinoa or lentils for added protein and fiber.
Top the soup with a dollop of Greek yogurt or sour cream for a tangy twist.

Cooking Tips & Tricks

Be sure to roast the squash until it is tender and the skins are browned for the best flavor.

- If you prefer a smoother texture, you can puree the soup in a blender or food processor.

- Toasting the sage leaves and croutons adds a delicious crunch and depth of flavor to the soup.

- Make sure to season the soup with salt and pepper to taste before serving.

Serving Suggestions

Serve this butternut squash soup with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Cooking Techniques

Roasting the squash adds depth of flavor to the soup.

- Toasting the sage leaves and croutons enhances their flavors and textures.

- Pureeing the soup creates a smooth and creamy texture.

Ingredient Substitutions

You can use acorn squash or pumpkin instead of butternut squash.

- Olive oil or vegetable oil can be used instead of walnut oil.

- Any type of bread can be used for the croutons.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove before serving.

Presentation Ideas

Garnish each bowl of soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of yogurt for a beautiful presentation.

Pairing Recommendations

This butternut squash soup pairs well with a crisp white wine, such as Chardonnay or Sauvignon Blanc. It also goes well with a hearty red wine, such as Merlot or Cabernet Sauvignon.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of this butternut squash soup contains approximately 250 calories.

Carbohydrates

Each serving of this butternut squash soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of this butternut squash soup contains approximately 10 grams of fats.

Proteins

Each serving of this butternut squash soup contains approximately 5 grams of proteins.

Vitamins and minerals

Butternut squash is a rich source of vitamins A and C, as well as potassium and fiber. This soup is a nutritious and delicious way to get your daily dose of vitamins and minerals.

Alergens

This recipe contains wheat in the form of bread for the croutons. If you have a wheat allergy or intolerance, you can omit the croutons or use a gluten-free bread instead.

Summary

This butternut squash soup is a healthy and flavorful dish that is perfect for a cozy night in. It is rich in vitamins and minerals, low in calories, and can easily be customized to suit your dietary needs.

Summary

This butternut squash soup with toasted sage and herbed croutons is a delicious and nutritious dish that is perfect for the fall and winter months. It is easy to make, customizable to suit your tastes, and sure to impress your family and friends. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Butternut Squash Soup with Toasted Sage and Herbed Croutons. It was a crisp autumn day, the leaves were turning vibrant shades of red and orange, and there was a slight chill in the air that called for a warm and comforting meal.

I had just returned from a visit to the local farmer's market, where I had picked up a beautiful butternut squash that practically begged to be turned into a delicious soup. As I stood in my kitchen, staring at the squash and wondering what to do with it, my mind drifted back to a conversation I had with my dear friend Margaret many years ago.

Margaret was an incredible cook, and she always seemed to have a new and exciting recipe up her sleeve. One day, as we sat in her cozy kitchen sipping tea, she told me about a butternut squash soup she had learned to make while traveling through Tuscany. She described how the sweet and nutty flavor of the squash was complemented perfectly by the earthy sage and crunchy croutons, and my mouth watered just thinking about it.

I decided then and there that I had to learn how to make this soup. Margaret graciously shared her recipe with me, and I set to work in my own kitchen, determined to recreate the flavors she had described to me.

I began by peeling and chopping the butternut squash, marveling at its vibrant orange color and sweet aroma. As I roasted the squash in the oven, the kitchen filled with the scent of caramelized vegetables and warm spices, and I knew I was on the right track.

Next, I toasted a handful of fresh sage leaves in a hot skillet until they were crisp and fragrant, then set them aside to use as a garnish for the soup. The combination of sage and butternut squash was a revelation to me, the herb's savory notes balancing out the squash's natural sweetness in a way that was truly magical.

Finally, I prepared the herbed croutons, tossing cubes of crusty bread with olive oil, garlic, and a mixture of fresh herbs from my garden. As the croutons baked in the oven, they turned golden and crispy, adding a textural contrast to the smooth and velvety soup.

When everything was ready, I blended the roasted squash with chicken broth, cream, and a touch of nutmeg until it was silky smooth. I then ladled the soup into bowls, garnishing each one with a sprinkle of the herbed croutons and a few toasted sage leaves.

As I took my first spoonful of the soup, I was transported back to Margaret's kitchen, the flavors dancing on my tongue in perfect harmony. The soup was rich and velvety, with a subtle sweetness from the roasted squash and a hint of warmth from the nutmeg. The sage added a fragrant note that lingered on my palate, while the herbed croutons provided a satisfying crunch with each bite.

I knew then that this recipe would become a staple in my kitchen, a comforting dish to be enjoyed on chilly autumn evenings or shared with friends and family at gatherings. And as I sat at my dining table, savoring each spoonful of the butternut squash soup with toasted sage and herbed croutons, I felt grateful to Margaret for introducing me to such a delicious and nourishing meal.

In the years that followed, I continued to make the soup whenever the weather turned cool or when I needed a bit of comfort in my life. Each time I prepared it, I thought of Margaret and the joy of discovering a new recipe that would become a treasured part of my culinary repertoire.

And so, as I sit here now, penning this story for my beloved grandchild, I hope that they too will find joy in exploring new recipes and flavors, and that they will always remember the magic of a simple butternut squash soup with toasted sage and herbed croutons. For in the kitchen, as in life, there is always something new and wonderful to discover.