Butternut Squash Soup with Crème Fraîche and Fried Sage
Roasting butternut squash makes it easier to cut and peel—and also deepens its flavor—in this recipe for a comforting soup that’s flavored with fresh sage. Use a spoon to gently swirl the crème fraîche into each bowl of soup for a pretty presentation.
Ingredients
- 2 large butternut squashes, each 1 1/2 to 2 lb. (750 g to 1 kg)
- 1/4 cup (2 fl. oz./60 ml) olive oil
- 16 fresh sage leaves, 12 whole and 4 chopped
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
- 2 yellow onions, chopped
- 6 cups (48 fl. oz./1.5 l) chicken or vegetable broth
- Pinch of freshly ground nutmeg
- Kosher salt and freshly ground pepper
- Crème fraîche for serving
Directions
Preheat an oven to 400°F (200°C).
Using the tip of a paring knife, prick each squash several times. Place the whole squashes on a baking sheet and roast until tender and a knife penetrates the skin easily, about 1 hour.
While the squash is roasting, make the fried sage. In a small fry pan over medium-high heat, warm the olive oil. Add the whole sage leaves and cook until dark green and crispy, 30 seconds to 1 minute. Using a slotted spoon, transfer the fried sage leaves to a paper towel–lined plate. Set aside.
Remove the squash from the oven and, when cool enough to handle, cut in half lengthwise and remove and discard the seeds and fibers. Scoop the pulp into a bowl and set aside.
In a saucepan over low heat, melt the butter. Add the onions and chopped sage and cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the broth and squash pulp, increase the heat to high and bring to a boil. Reduce the heat to low and simmer for a few minutes to combine the flavors. Remove from the heat.
Working in batches, using a blender, puree the soup until smooth. Return to a clean saucepan and reheat gently over medium-low heat. Stir in the nutmeg and season with salt and pepper.
Ladle the soup into warmed bowls. Top each serving with a few grinds of pepper, a dollop of crème fraîche and 2 of the fried sage leaves. Serve with crusty baguette slices if you like. Serve immediately. Serves 6.
Williams Sonoma Test Kitchen
