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)
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.