This velvety-smooth soup is well worth making extra when roasting your own winter squash!!! If you’ve already got the squash cooked (and refrigerated or frozen), putting it together takes less than 15 minutes. It’s not rocket science, but it tastes like it took all day. I made it as an appetizer the day we bought our Christmas tree (we made it into a special occasion) and it.was.fantastic. I didn’t realize I hadn’t posted it yet! Although butternut or kabocha squash will give you the prettiest color, any winter squash will do.
Gluten lovers won’t even realize this recipe is gluten free… It tastes too good!
Elisa’s Winter Squash Soup with Sage Browned Butter (serves 4 as an appetizer)
- 2 cups mashed roasted winter squash (1 medium-sized squash)
- 1/2 cup low-sodium chicken or vegetable stock or broth
- 1/2 cup half and half or cream
- 1/4 to 1/2 tsp each: ground black pepper, granulated garlic (not garlic salt!), salt, and ground nutmeg
- 16-20 leaves fresh sage, torn into smaller pieces
- 2 tbsp butter
Add the winter squash and broth to a pan (If your squash is frozen, you can add the frozen mashed squash directly to the broth instead of having to defrost in a separate container!) and simmer on low until the broth and squash are heated through. Add half and half or cream, pepper, garlic, salt, and nutmeg, and simmer until heated through. Using your immersion blender (or a regular blender if you don’t have an immersion one), blend your soup until it’s smooth. Keep on low and keep an eye out for big bubbles (your enemy!) while you start the sage brown butter.
In a separate small sautee pan, cook 2 tbsp butter with torn sage leaves over medium heat until the butter browns. Keep this mixture moving, and whatever you do, don’t leave the room – browned butter can turn into blackened butter in no time flat! Once the butter solids have turned a nice light brown color and your sage leaves are crispy, turn off the pan.
Add a small amount of milk to your soup and stir in. Don’t add the milk sooner because it has a tendency to curdle if you don’t watch the temperature very closely! Add just enough milk to make your soup the thickness you want (I only added about 3 tbsp, because I prefer a thick soup). If you add a lot of milk, you may need to bring your soup back up to temperature before serving.
Once your soup is back to serving temperature, put it into bowls and top it with crisp sage leaves and brown butter!