Monday, December 3, 2012

Butternut squash soup and sage brown butter drizzle

After a nice and cozy afternoon spent decorating my Christmas tree and playing around in the first snow flakes of the season, I was happily tired and I was not in the mood for a full fledged cooking session.
Rather, I was craving a quick and easy hearty creamy soup. I had a butternut squash and a few sage leaves lying around (Thanksgiving groceries leftovers) , and came up with this in a matter of minutes.

So easy, give it a try!

Ingredients (for 2):
for the sage butter:
- 10 sage leaves
- 1/2 stick of butter (4tbsp)
- salt
for the soup:
- 1tbsp butter
- 1 shallot (onion works fine), finely chopped
- 1 medium to large butternut squash, peeled, seeded and diced  in 1-inch cubes
- 4 cups chicken broth (or vegetable broth if you prefer to keep this recipe vegetarian)

- make the sage butter first: melt the butter in a pan and fry the sage leaves until brown and the butter is a beautiful golden brown.

Drain the leaves on a paper towel and sprinkle with salt.

Reserve the butter in a small bowl.

- in a large soup pot, melt the butter and fry the shallot until soft and translucent.

- add the butternut squash and broth and bring to a boil. Cook until the squash is fork tender (about 20 minutes).

- with an immersion blender, puree the squash until creamy and smooth.

- serve with a slice of cereal bread, sourdough or (in my case) a whole wheat grilled tortilla. Drizzle the sage butter with a teaspoon on top of the soup. Decorate with a couple of fried sage leaves.

Bon app!

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