Servings: 6 servings
Ingredients
1 large butternut squash, peeled, seeded, and cubed
3 tablespoons olive oil
salt, for seasoning
pepper, for seasoning
1 1/2 tablespoons butter
1 large onion, diced
6 cups chicken broth
20 sage, leaves, fresh
Directions:
1. Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, sprinkle with salt and pepper.
2. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized and fork-tender; set aside.
3. In a large stockpot, heat 1/2 tablespoon butter and the remaining oil over medium heat. Add the onion and sauté, stirring occasionally, until translucent and tender, about 10 minutes.
4. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30. Remove from heat.
5. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm.
6. Heat 1 tablespoon butter in small skillet. Add sage and cook until crisp.
7. Remove and drain on paper towels. Reserve butter in skillet.
8. Divide soup among 6 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
