Simply Sage And Rosemary Butternut Squash Soup Recipe

1/17/2016

I always crave for great spicy dishes all year around but in the winter, it is the soup variations that warm me up from the inside out. Recently while at the grocery store I saw some great have butternut squash and decided to go home and make a flavorful bowl of butternut squash soup.

This comforting soup is as perfect an addition to your cold day recipe collection, like your favorite sweater. It is also a great vegan offering if you have specialty eaters in your household. The served warm soup is as smooth as a bisque and is loaded with aromatic and distinct flavors of rosemary and sage and the warmth of paprika.

The caramelized onion, when combined with sage and rosemary gives the soup a complex sweet yet savory flavor profile.

I also added candied pecans for the crunchy texture and another layer of decadence.

*Notes on this recipe

- I cut the butternut squash into small cubes and roast them. This allows the herbs to be absorbed into butternut squash and enhances the nutty flavor

- Roast the butternut squash in the oven while you make the soup base as it will save your time.

- If the soup is too thick, add more chicken stock to thin it out ( 1- 1 1/2 cups depending on the consistency you are trying to achieve)

- For the vegan option

substitute coconut oil instead of butter for the candied pecans.
subsitute vegetable stock instead of chicken broth.

Thank you for stopping by and stay warm!

Natty

Simple Sage & Rosemary Butternut Squash Soup
Author: Nattaya Worrakitpoonpol
PREP TIME: 10 MINS
COOK TIME: 35 MINS
TOTAL TIME: 45 MINS
SERVES: 4

Ingredients

1 1/2 cups Roasted Butternut Squash
2 tablespoons extra virgin olive oil
4 cloves garlic, chopped
1 medium yellow onion, peeled and halved
2 carrots, peeled and halved
2 ribs celery halved
1 sprig of rosemary, finely chopped
5 sage leaves, chopped
1 teaspoon kosher salt, more for a taste
4 cups chicken stock ( * Vegan option see notes )

Candied Pecan Recipe

1/3 cup chopped pecans
1 tablespoon butter ( * Vegan option see notes )
1 tablespoon brown sugar ( *see notes )

Directions

Preheat the oven to 375 degrees Fahrenheit
Follow the Smoky Roasted Butternut Squash Recipe.
While the butternut squash is roasting in the oven, In a medium pot over medium heat add oil, when oil starts simmering add onion and cook until caramelized ( for about 5-7 minutes). Add garlic, celery, carrot, sage, salt and rosemary continue cooking and stirring for about 8 minutes.
Add chicken stock. Let it simmer for about 10-13 minutes or until the carrot are soft.
While soup base is simmering, make the candied pecans. In the small pan over low heat, melt butter. Add Brown sugar, Let it caramelize in about 8-9 minutes. Add Pecan stirring for about 1 minute. Place pecans to a small bowl and set aside.
Combine the now simmered base and the roasted squash well with the stick blender or, food processor ( do not fill the blender more than half way up with hot liquid). Purée soup and add it back to the pot and adjust the taste with salt. Serve the soup with the candied pecan. **