Butternut Squash Soup With Crispy SageSubmitted by Lonna Weber Serves 6
1 to 3 small sugar pumpkins for serving
6 cups 1-inch pieces peeled, seeded butternut squash (approximately 3 pounds pre-cut squash)
3 cups vegetable broth, or more
¾ cup half and half
¾ teaspoon dried sage
¾ teaspoon sea salt
¾ teaspoon freshly ground black pepper
1½ tablespoons unsalted butter
8 sage leaves
To make the pumpkin bowl:
Preheat the oven to 350°F. Cut the pumpkins crosswise into even halves (these will be used as bowls for the soup). Scrape out the seeds and toast for the kale salad. Place the pumpkin halves, cut side up, on a rimmed baking sheet. Bake for 20 minutes. Remove from the oven and let the pumpkins cool on the baking sheet.
To make the soup:
place the squash in a large pot. Add the vegetable broth. Bring to a boil. Reduce the heat, cover, and simmer until the squash is tender, 10 to 15 minutes. Remove from the heat and cool slightly. Transfer the squash and vegetable broth to a food processor and puree until smooth. Return the squash to the same pot. Add the half and half, dried sage, salt, pepper, and additional broth if needed, and bring to a simmer over medium-low heat until heated through, about 5 minutes. Serve with sage leaves on top.
To make the crispy sage leaves:
Heat butter in a medium skillet over medium heat. Add sage leaves and a pinch of salt. Sauté until crispy, about 1 minute each side.
To make this soup vegan substitute more broth for the half and half. Add a pureed apple to the butternut squash to pump up the flavor.