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Soup & Stew
4 servings
10 minutes
50 minutes
Melissa's Corporate Chefs
1 large butternut squash, peeled, seeded and cut into 1 inch cubes (about 4 cups)
2 tablespoons unsalted butter
1 cup white onion (about ¾ medium onion), chopped
1 pinch kosher salt and freshly ground black pepper
5 sprigs thyme, leaves only
1½ sage, leaves thinly sliced (about 1/16th inch thin slivers)
½ teaspoon kosher salt
3½ cups chicken broth, use Trader Joe's Chicken Broth if not using homemade
1 teaspoon heavy whipping cream
Canola oil for frying
4 sprigs sage
Place squash in a pot of boiling water and cook until tender, drain and set aside.
Return pot to stove, add butter and heat on medium heat until sizzling.
Add onion, Kosher salt, black pepper and thyme and sauté onions until tender.
Reduce heat to low and add sage. Sauté mixture for 2 minutes.
Fold cooked squash into onion mixture and heat for 1 minute.
Stir in chicken broth and heat until warm.
Place squash mixture into blender, add whipping cream and purée until smooth.
Return squash to pot and heat through. Do not boil-the herbs will lose their brilliant green color and turn brown.
Remove pot from heat and cover.
Add ½ cup canola oil to an 8-inch sauté pan (about ¼ inch depth) and heat on medium-high heat until hot (not smoking).
Fry the 4 sprigs of sage until crisp and drain on paper towels.
Pour warm soup into bowls and top each bowl with a sprig of fried sage. Serve immediately.
Here is a great tip for preventing the soup from splattering all over your cabinets while blending:
