It just barely feels like fall, with very warm afternoons in Texas and the Rangers still (!) playing baseball. We are finally making the first batch of butternut squash soup. This recipe is an Incredible family favorite that we serve up in bowls shaped like pumpkins. I think I adapted it from a Wolfgang Puck recipe long ago.
Roasted Butternut Squash Soup
3 C butternut squash, peeled, seeded, chopped into large chunks
1/2 C apple cider
1/2 C brown sugar
1 cinnamon stick, broken in half
1/4 C unsalted butter
3 large leeks, white and light green part, chopped
1 small onion, chopped
1 granny smith apple, peeled, seeded and chopped
4 C chicken stock
1/2 C heavy cream
salt, white pepper
For oil: 1/2 C canola oil, 1/4 C sage leaves, 1/8 C Italian parsley
Preheat oven to 450F. Toss squash with juice and brown sugar and cinnamon stick on a foil lined baking sheet and cover with foil. Roast for about 45 minutes or until tender. Discard cinnamon stick.
In a pot melt butter and add leek, onion and apples, cooking over low heat until tender (don’t let color). Add 4 C stock and bring to low boil. Add squash (not juice). Cook for 5 minutes. Add cream and simmer for 5 more minutes. Cool and puree with and immersion blender until smooth. Taste and season as desired.
Put 1/4 C sage leaves, 1/8 C Italian parsley and 1/2 C canola oil in blender with a few ice cubes. Blend on high until smooth. Can be refrigerated.
For garnish: fry 6 sage leaves in oil in a small pan and drain on paper towel.
Ladle soup into bowls, top with 1t sage oil puree and garnish with fried sage leaf.