After a week of vacation Christmas shopping and staycation sight-seeing it’s time to wrap things up, literally, and get back to work. It’s turned hot again in sunny So Cal, why does that surprise me after all this time in the state? But this weekend there was still a winter chill in the air so we made soup. And oh what a soup it was. So simple yet so tasty. So without further ado…
Savory Butternut Squash Soup with Sage
1 medium size butternut squash
1/2 c Earth Balance, melted
1 yellow onion, chopped
1 garlic bulb
3 cups vegetable broth
10 sage leaves
salt and pepper
Cut the squash in half length-wise and remove the seeds. I use a grapefruit spoon for this and it works beautifully. Then brush with some of the melted EB. Sprinkle generously with salt and pepper and lay cut side down on a baking sheet lined with parchment (this saves the cookie sheet from the sweet stickiness that oozes from the squash). Bake at 350 degrees for one hour. After you have your squash in the oven get your garlic ready for roasting. Cut off the top and brush with a little of the melted EB then wrap it in foil and pop it in the oven with the squash for about 45 minutes.
Now everything is roasting away in the oven dump the rest of your melted EB in a big soup pot and toss in the onions. Cook slowly over a low flame until light brown and carmelized. This is key to the flavor of this soup.
Once the garlic is done squeeze each clove into the pot with the onion, it should be soft and creamy. I ended up not using the whole bulb but feel free to use the whole thing. Next scoop the cooked flesh of the squash and drop it in the pot. Add the broth and sage leaves. Stir and simmer for 30 to 40 minutes. Then working in small batches blend it all in a blender until smooth. Don’t forget to vent the blender lid for steam, if you use a Vita Mix, just remove the center piece on the lid. Or to make things even easier use an immersion blender. Mine was used for lye soap making so it didn’t seem appropriate to use here.
This is one bad boy soup and I’ll be making it again. I really liked the complexity of flavors and it wasn’t the usual sweetness that most butternut squash soup recipes flaunt.