Butternut Squash Soup with Fried Sage & Creme Fraiche
Butternut Squash Soup with Fried Sage & Creme Fraiche. Fall soups are honestly the best soups…cozy, comfy, and hearty. Everything you need for chilly fall nights. This one is a roasted butternut squash soup with crispy sage leaves, creme fraiche, and crispy croutons. And let me tell you…the croutons are key because you toast them in the sage oil and they are so delicious for dunking in all that creamy soup. Happy fall soup monday guys !!
Monday soup night is SO back…like seriously so back. Fall is one of my favorite times for soup if I haven’t told you already…which I think I have. But I just love all the fall veggies, they make such perfect soup dishes. Especially butternut squash.
I could go for butternut squash soup any time, any day. There are so many different combos for butternut squash soup, but this one has got to be one of my favorite. It’s simple but delicious. It’s got the roasted butternut squash, simple. But do it up really fancy with some fried sage leaves, crispy croutons in the sage oil, and creme fraiche. It’s such a perfect fall combo.
The weather is supposed to be kind of blah this week. So bring on all the cozy fall recipes. I guess I can’t complain about the weather because it has been so so nice out lately. But sometime I don’t understand why every day can’t be as beautiful as this past weekend, you know?!
Anyway, we all know Monday’s kind of suck. Especially when you’re coming off a super fun weekend. But Monday soup night coming back? Makes Monday’s SO much better. Cheers to another week guys, hope you all have a great one !!
Ingredients
2 pounds butternut squash; cut in chunks
2 tablespoons + 1/4 cup olive oil
salt and pepper
16 sage leaves; 12 whole & 4 chopped
6 tablespoons butter
1/2 sweet onion; chopped
6 cups chicken broth
1/8 teaspoon cayenne pepper
creme fraiche for topping
crusty bread; cubed for croutons
Directions
On a baking sheet lined with parchment paper, add the butternut squash. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss to combine. Transfer to a 400 degree oven and roast for 10 - 15 minutes until squash starts to brown. Remove from oven and set aside.
In a small skillet heat the remaining 1/4 cup of olive oil and fry the whole sage leaves until they are crispy and turn darker in color. Remove the sage leaves and save the oil.
In a large stock pot, heat the butter. Add the onion and the remaining 4 chopped sage leaves. Sauté for about 10 minutes. Add the squash and the broth and bring to a boil. Reduce the heat and simmer another 10 minutes. Using an immersion blender, purée the soup. Add cayenne, salt, and pepper to taste.
Meanwhile reheat the sage oil and fry the bread cubes until golden on each side. About 10 minutes.
Serve soup topped with fried sage, creme fraiche, and croutons.
