By Chef Amanda DeLaura
When you read this recipe, I hope you envision the best butternut squash soup you’ve ever had. Think ginger, apple, cinnamon and just a hint of cayenne. It’s basically like throwing the best parts of autumn into one pot. Bon appétit!
Makes 4 servings
6 Tbsp butter, divided
1 Tbsp olive oil
1 carrot, diced
1 stalk celery, diced
1 large leek, trimmed & thinly sliced
1/2 tsp salt
1 small butternut squash, trimmed & seeded & cut into 1” cubes
1 granny smith apple, cut into 1” cubes
1/8 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp pumpkin spice (or ground cloves) 1/8 tsp cumin
1-2 dashes cayenne
1-2 dashes nutmeg
1 bay leaf, optional for digestion
4 cups chicken broth GARNISH
8 fresh sage leaves
1/4 cup sour cream
- Heat a large pot or Dutch oven over medium-low Add your butter and sage leaves from the second column. Cook till the butter becomes browned and your sage becomes crispy, swirling or mixing with a wooden spoon occasionally. This should take about five or more minutes. Remove your sage leaves and place onto a plate lined with paper towels. Remove half of the butter and leave the remaining half in the pot.
- Increase your heat to medium-high and add the one Tbsp of olive oil. Add the carrot, celery, leek, and salt to pot. Cook down for five minutes, till soft and your celery and leeks are translucent. Add the butternut squash and apple and continue to cook for three more If the vegetables start to stick to the pan, add one to two Tbsps of chicken stock.
- Add the spices and let them cook for one Add the chicken stock and bay leaf, bring to boil and then reduce heat to simmer and let simmer for forty-five minutes or until your butternut squash can be pierced easily with a fork.
- Meanwhile, combine the remaining browned butter and sour cream together in a small
- After your soup has simmered for forty-five or so minutes, remove the bay leaf and transfer the soup to a blender or Vitamix, working in batches if need be. Blend till very smooth and almost creamy in Return to pot. Reheat if need be and portion into 4 bowls. Garnish with prepared sour cream and crispy sage leaves.