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Butternut Squash And Sage Soup With Sage Breadcrumbs

Butternut Squash And Sage Soup With Sage Breadcrumbs

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  • 1 1/2 tablespoons olive oil
  • 2 tablespoons chopped fresh Italian parsley
  • 2 teaspoons chopped fresh sage
  • 4 cups 1/2-inch cubes peeled seeded butternut squash
  • 1 1/2 teaspoons coarse sea salt
  • 5 to 6 cups Chicken Stock or 5 to 6 cups purchased organic chicken broth


  • 2 crustless slices fresh whole grain wheat bread, torn
  • 1 tablespoon finely chopped fresh sage

Recipe Preparation

For Soup

  • Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.

  • Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving.

For breadcrumbs

  • Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes. Add breadcrumbs and sage. Cook until crumbs are crisp, stirring frequently, about 10 minutes. Remove from heat and cool. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.

  • Ladle soup into bowls. Sprinkle with breadcrumbs.

Recipe by Deborah Madison,Reviews Section

Easy butternut squash recipes

Butternut squash is one of the most versatile autumn veg and is in season from September through to Christmas.

Do you need to peel butternut squash?

You don’t need to peel squash – the skin is edible and delicious when roasted but if you are making a mash, soup or adding to a stew it’s best to peel it first. The easiest way is to use a ‘Y’ shaped potato peeler and peel the squash while it is still whole.

How do you prepare butternut squash?

To chop squash you will need a large heavy knife and a secure chopping board (put a damp cloth underneath to steady it). Cut off the slimmer top section then cut the bottom bulbous part in half and scoop out the seeds. You can now cut the squash into the size chunks you need.

How do you cook butternut squash?

Squash can be cooked in loads of different ways. Toss chunks in olive oil and roast, bake slices into a creamy gratin, simmer in stock and whizz to a silky smooth soup or stuff halves and roast for a stunning veggie centrepiece. Check out one of our brilliant ideas below.


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Butternut Squash

The Butternut Squash comes from the gourd family, which is native to the Western Hemisphere. There is evidence to support that the natives of Mexico were eating squash as early as 5500 BC.

There are two kinds of squash: summer and winter. Butternut Squash is a winter squash. It has a hard, thick skin and it is filled with seeds. It can range in size from 8 to 12 inches long, and about 3 to 5 inches wide, weighing up to 3 pounds. The color of the Butternut Squash ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet flavor.

Available in early Fall through Winter, you will want to choose a squash that is heavy with few blemishes and moldy spots.

Butternut squash can be stored longer than summer squashes because their skin is so hard and thick. Store in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic wrap and refrigerate up to 5 days.

Nutritional Qualities

The following qualities are available in one cup of mashed squash: 80 calories, 2 grams protein, 1 gram fat, 18 grams carbohydrates, with riboflavin, iron, Vitamins A and C.

Depending on what you are serving with your butternut squash and as to how you are preparing it, try a Pinot Grigio or Chenin Blanc to serve with it.

Allspice, anise seed, brown sugar, butter, cardamom, cinnamon, cloves, cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme and turmeric.

1 pound fresh squash = 3 medium fruits = 3 c. sliced = 1 c. cooked / mashed

Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired.

Spiced Butternut Squash Soup Recipe


1 very large or two medium butternut squashes

3 tablespoons plus 1/4 cup extra virgin olive oil, divided

2 teaspoons kosher salt plus additional to taste

1 teaspoon ground turmeric

1 teaspoon ground cardamom (substitute cinnamon if you don’t have it)

2 medium sweet onions

4 large carrots

1 large tart apple, such as granny smith or honey crisp

1 tablespoon garam masala

6 fresh sage leaves

2-3 cups chicken or vegetable stock

1 cup cream or non-dairy milk (if making non-dairy, my preference is cashew milk, see note below recipe)

Fresh black pepper, to taste

Balsamic glaze or thick balsamic vinegar, optional

Fresh parsley to garnish, optional


To prepare the squash, first cut off the top and bottom with a very sharp knife, and stand up on the larger end. Carefully slice down the center of the squash to create two halves. Scoop the seeds out and discard. Coat each half’s cut side with olive oil, then sprinkle salt, turmeric, and cardamom on squash. Place cut side down on a baking sheet lined with parchment or foil and roast until tender, approximately 1 hour. Remove from oven and cool until easy to handle.

While the squash is roasting and cooling, prepare the vegetables and apple for the soup. Chop onions, carrots, and apples into rough 1/4 inch pieces—perfection is not necessary here, it will all be blended, but smaller pieces allow for more even cooking.

Heat 1/4 cup olive oil over medium high heat in a large stock pot. Once oil is shimmering, add onions and cook until translucent, stirring occasionally, about 10 minutes. Add carrots and continue to cook for another 5 minutes. Add apples and continue to cook until all carrots, onions, and apples are softened, about 5-10 minutes more. Add the sage and garam masala, plus 2 cups stock, bring to a simmer, and keep on low while squash cools.

When squash is sufficiently cool enough to handle, use a spoon to scoop the flesh out of the skin and add to stock pot with vegetables, taking care not to include any pieces of skin. Turn heat off and blend with an immersion blender, food mill, food processor, or blender until smooth. Return soup to pot if not using an immersion blender, and add cream or non-dairy milk.* Stir until completely incorporated.

If at this point the soup is too thick, add additional chicken stock and simmer over low heat until the desired consistency. Season with any additional salt and pepper.

You can serve immediately, but this soup benefits from chilling overnight and tastes even better the next day, and can be made up to 2 days ahead. When ready to serve, reheat (if chilled) and top with balsamic vinegar (a thicker glaze is preferable), fresh parsley, and breadcrumbs.

* I have made this soup without dairy many times. My favorite way to do this is by creating my own cashew cream, which provides the desired creaminess without adding an additional flavor such as coconut. To make cashew cream, I combine 1 cup of whole, raw, and unsalted cashews with as much boiling water needed to cover them. Cover this mixture and allow to soak for 20 minutes. Blend until completely smooth—this will be much thicker than a traditional nut milk but provides very good texture and body for the soup.

Butternut Squash and Sage Cream Sauce Recipe

Preheat oven to 425 degrees. Place squash in a large bowl and toss with olive oil until evenly coated. Transfer squash to a rimmed baking dish, arranging in a single layer, and place in oven until browned around the edges, about 30 minutes, tossing halfway through. Remove from oven and set aside.

Melt butter in medium saucepan. When foaming subsides, add in sage leaves and cook until they darken and crisp and butter browns slightly. Transfer sage leaves to paper towel lined plate. Add shallots to pan and sautée until softened, about 5 minutes. Add in chicken stock and squash, bring to a boil, then reduce to a simmer, cover, and cook until squash is completely tender, about 10 minutes.

Using a stick blender, or transferring to the jar of a regular blender, puree until completely smooth.

Stir in Parmesan cheese and heavy cream and cook until warmed through, about 2 minutes. Season with salt and pepper to taste. Either crumble reserved sage into sauce, or use as a garnish. Use immediately.

Recipe Step by Step

Step 1. Roast the Squash

Cut the squash in half lengthwise and remove the seeds and strings. Drizzle the inside with olive oil season with salt and pepper. Place on a sheet tray, cut side down. Bake for 30 to 45 minutes or until fork-tender. Let cool then scoop out the flesh, and place, in a food processor. Puree until smooth and creamy.

Step 2. Make the Cheese Sauce

This sauce comes together very easily, just melt the butter together with the garlic and spices then add in the cheeses, squash puree, and cream. Gently fold together with a rubber spatula.

Step 3. Finish and Serve

Cook and drain the pasta then stir it into the sauce. Divide between bowls, top with breadcrumbs, and dig in!

Crispy Garlic and Sage Bread Crumbs

Toast the torn bread, whole garlic cloves, and fresh sage until deeply golden brown. Once the mixture is cool pulse everything together in a food processor until it becomes coarse crumbs.

White Lasagna with Roasted Butternut Squash and Spinach

Courtesy of Half Baked Harvest

The Foodie: Chloe Coscarelli, the inimitable chef who brought us cult-favorite vegan restaurant by CHLOE , also sits at the helm of Chef Chloe—a virtual treasure trove of deliciously inventive vegan recipes .

The Recipe: “ My white lasagna with butternut squash is definitely one of my favorite s right now!” says Coscarelli. “It’s my go-to meal when I have people over for dinner. I’ve made it a handful of times just in these past few months.” Topped with a creamy, blended cashew alfredo sauce and held together by puréed butternut squash , sautéed spinach, and a tofu-basil ricotta, her vegan take on white lasagna is every bit as indulgent as the original. “Everyone always expects the usual red sauce lasagna, so it’s really fun to change things up,” she adds. “ I like to use the no-boil noodles, so once all the components are prepped, assembly takes no time at all.”

The Pro Tip: “ Make a double batch of the alfredo sauce and top each serving with a ladle of heated sauce,” she advises. “That way, if the lasagna comes out a bit dry, you can easily bring it back to life.”

Easy Roast Butternut Squash Sage Soup

An almost embarrasingly easy recipe for soup. But it is so delicious and worth the tiny amount of effort to prepare.

Easy Roast Butternut Squash Ginger Soup

1 T oil (any kind, I like olive)
1 butternut squash,

5 pounds
2 T butter
1 onion, chopped (about a cup)
3 T fresh ginger, peeled and chopped
1 small sprig of rosemary
1 bay leaf
8 c chicken stock or vegetable stock
1/4 tsp curry powder
salt and pepper
Sour cream – for garnish
chopped chive or parsley – for garnish

Roasting the squash:
Preheat oven to 400 F. Meanwhile line a baking tray with foil and spread oil over surface. Wash and dry the squash and put on a cutting board. With a large knife, cut off the stem end, then halve. Use an ice cream scoop to remove the seeds*.

Place the squash cut side down on the prepared foil, bake for 45 minutes or until tender when pierced with a fork. Let cool until you can handle the squash. Scoop out flesh with a large spoon.

The soup:
In a large soup pot

For the soup, in a large soup pot melt the butter and saute the onion and ginger until tender, about 10 minutes. Add the squash flesh, the rosemary, bay leaf, curry powder and chicken stock. Simmer for 30 minutes.

Remove bay leaf, and puree soup. If you have an immersion blender, remove the pot from the heat and puree in pulses to make a roughly blended soup. If you have a regular blender, ladle out 2 cups into a blender, put on the lid and cover the blender with a kitchen towel then puree for 10-30 seconds. Pour puree into a bowl or new pot and repeat until all the soup has been processed.

Taste for salt and pepper, serve with a dollop of sour cream and chives or parsley to each bowl.

  • Add 3 T maple syrup or 1 T brown sugar, omit ginger
  • Omit ginger and add 2 cloves of garlic
  • Use thyme instead of rosemary, omit curry
  • Add 10 C or broth and 1 C cooked barley or quinoa
  • Use pumpkin instead of squash

Note: For pureed squash as a side dish, scrape out the squash into a bowl, add butter and salt and pepper and stir well with a fork and eat. Or, you can use the meat in a variety of other preparations, such as a casserole with pasta and breadcrumbs (and bacon), as a filling with ricotta for ravioli, in the dough for gnocci, or for soup – below.

You can use this method with any kind of squash, including pumpkin. I prefer cooking it cut side down as it ensures the meat stays tender and moist. If you want to have a glazed squash, you can turn it over after 30 minutes, add some butter, brown sugar, salt and pepper and bake for the remaining 15 minutes or so until it is tender.

*You may save the seeds, wash well to remove the sticky strings, and roast in a 350 F oven until crispy, toss with salt and snack.

How to make Butternut Squash and Cheddar Gratin:

The first thing you’ll do is sauté butternut squash and onions in a large skillet with butter, a little sugar, salt and pepper. That’s all cooked together just until the mixture becomes slightly caramelized. Next, you’ll transfer that mixture to a 9吉-inch casserole dish. At this point, a little broth is drizzled on top, the dish is covered with foil, and it bakes for about 45 minutes.

After baking 45 minutes, you’ll remove the foil and add the topping. It’s a mixture of Panko breadcrumbs, sharp white cheddar cheese, fresh rosemary and dried thyme.

Then the gratin is baked until golden- about 30 more minutes.

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Watch the video: Butternut Squash Noodles with Prosciutto and Sage. Food Network (May 2022).