Roasted Butternut Squash Soup with Sage Croutons | Recipe | Butternut Squash and Sage Soup

With Thanksgiving around the corner, you can expect me to post a number of recipes in the weeks to come.  I'm kicking things off with this delicious Roasted Butternut Squash Soup with Sage Croutons.

I like serving a thickish soup on Thanksgiving mainly because I want to show off my cream soup bowls!  But in all honestly, can you think of anything more comforting than a warm bowl of soup?  Since this soup is filling, I suggest only serving a 6 oz ladle per person.  It's enough to whet the appetite and will excite your guests for what's to come.  It has a beautiful orange color and makes the table looks festive as guests take their seats.

A piece of advice - do not scrimp on the croutons!  Double them if you must.  They are delicious and the best part.  The key to cooking the croutons is low and slow.  Don't rush them!  When toasted slowly, they will absorb the delicious flavors on the sage and olive oil more fully.  The croutons become chewy and oh-so-good when mixed with the soup.  Plan for at least five croutons per person.

Finely chop up some extra sage for garnish.  Figure about 1/2 leaf per person.  The chopped sage is not optional.  It's essential to the soup and makes the flavor a little more robust.

If you do choose to make the soup in advance, it may need to be thinned with more broth when reheated.  Keep adding broth until you reach your desired consistency.  See below for Make-Ahead Tips.

Roasted Butternut Squash Soup with Sage Croutons Recipe
Yields: 8-12 servings

1 butternut squash, approx 2 lbs
olive oil
4 cloves garlic, smashed
2 thyme sprigs
2 Tbsp butter
1 medium yellow onion, chopped
1 sweet apple, peeled, cored and chopped
3 sage leaves, thinly sliced
4-6 sage leaves, finely chopped for garnish
6 c chicken or vegetable stock
salt and pepper

3 c cubed bread cut into 1" cubes
1/4 c olive oil
1 Tbsp finely chopped sage

1. Preheat oven to 400 degrees F.  Cut squash in half lengthwise and remove seeds.  Brush cut side with olive oil.  Place two cloves of garlic and one sprig of of thyme in the cavity of each squash half.  Lay squash, cut side down, on a Silpat or tin-foil lined baking sheet.  Roast 45 minutes or until knife can be easily penetrate the skin.  Remove from oven.  When squash is cool enough to handle, peel off skin and cut pulp into cubes.
2. While squash roasts, melt butter over Medium heat in a large stock pot.  Saute onion, apple and sage leaves, 6-8 minutes, or until onion is tender.  
3. Add squash and chicken stock to stock pot.  Bring to a boil, then reduce heat and simmer for 20 minutes.  Season with salt and pepper.
4. While the soup simmers, make croutons.  Heat olive oil over Medium-Low heat.  Add bread cubes and sage; stir well to combine.  Slowly cook for 15 minutes, stirring occasionally, or until croutons are golden and toasted.
5. Working in batches, puree the soup in a blender.  
6. Ladle soup into bowls and garnish with chopped sage and croutons.

MAKE-AHEAD TIP: Soup can be made one month in advance and frozen.  Alternatively, it can be made two days in advance and refrigerated.  Croutons can be made one day in advance and stored in an air-tight container at room temperature.


Adrienne said... [Reply]

One of my favorite soups...I am suddenly wanting to eat a big bowl with my PJ's on.

Thank you for posting the runner gift pack thingy I sent you. I meant to come over and comment and didn't quite get around to it. Such poor manners I've had lately!

Hope you are getting prepared for Sunday! You're going to be fabulous. xo

Gina said... [Reply]

Thanks Mrs. S for your sweet comment, it was a rough day and you made it a little better. This soup would have been perfect to come home to. I agree don't scrimp on the croutons. I actually have everything on the counter to try this. Hope you have a great week.

Hines-Sight said... [Reply]

I always order things like this in a restaurant. This looks great. I hope you are well. Good luck this weekend.

annie said... [Reply]

Looks delicious and so pretty in your china soup bowls!