Butternut Squash Soup with Fried Sage Leaves
Butternut squash is a mainstay during the late summer and early fall season in New England. It can be prepared countless ways, but this soup is one of our favorites because it combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.
- ¼ cup extra virgin olive oil
- 15 whole sage leaves
- 4 large butternut squash peeled, seeded, roughly chopped
- 1 beet, peeled and roughly chopped
- 1 onion, peeled and roughly chopped
- 5 carrots, peeled and chopped
- 4 stalks celery, peeled and chopped
- ¼ cup parsley, minced
- 6 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- 8 cups vegetable stock
- 1 teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45 seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10 minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer 5 minutes until all of the vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.
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