Butternut Squash Soup with Sage is made with roasted caramelized squash, sage fried in a pan, leeks and fresh cream to finish it up. Plus, some extra “chef’s secrets” to bring your soup from boring to exquisite.
There are millions of butternut squash soups out there, but believe me… this one is far from the “everyday life” soup. For starters, Butternut Squash Soup with Sage is under ten ingredients, so a fast and easy one. Plus, no need for thickeners, or extra broth, the butternut squash takes care of all that with the help of some lovely leeks.
Tricks for a Top Soup
Here are a few secret tricks for you to upgrade your soups. Follow those few easy steps to bring any soup to another level.
- The roasting needs to be well done; the main veggie needs a bit of Maillard (browning) reaction to give its caramelized flavour, so wait til the squash gets brownish on the sides. Also, the smaller the pieces, the more taste you’ll get and the faster it will be done.
- Go “heavy” on the black pepper. Yes! Black pepper is underrated, and frankly, the sweetness of this soup means it needs a lot of spice to balance it off. So go ahead and turn this pepper mill of yours!
- Add a bit of butter at the end of cooking: this will give a shiny look to your soup.
- Last but not least, a dash of cider vinegar in the end. This way, it helps balance the sweetness (especially this Roasted Butternut Squash Soup with Sage). Those four simple yet impactful steps will separate your soups from the others.
Leek the Forgotten
Often a forgotten veggie, leeks should be more popular, plus, kids love it too… I love leeks in soups, it bring in a ‘je ne sais quoi’, and the fried sage with its bold flavour will bring a welcomed crunch to the soup. It could, of course, be replaced by onions or shallots, but you’ll never get this smooth touch without it.
The fried Sage here is not a detail: it’s my focus point for this soup. The mix of sweet Butternut Squash and Crispy flagrant Sage is simply divine! Again, another underrated spice! Spice is spectacular when crips and fried, and it’s so easy to do in under 3 minutes in the pan. This minuscule leaf and extra step is the highlight of this soup!
As mentioned earlier, the roasting part is the key to a succulent soup. You can either cut your squash into small cubes and roast it within 30 minutes or bigger and longer. Also, please don’t soak the butternut squash in olive oil; simply lightly cover it or spray it and add salt. At the roasting stage, do not use the black pepper. It would burn and lose its taste in the oven; simply add it in the end.
Yes, any pumpkin or squash would do great in this soup. You choose your favourite, although this butternut squash is usually easy to make. Its interior is more straightforward to cut through and less of a mess to clean up the seeds.
Other Silimar Soups
- Butternut Squash Soup with Cream Cheese (Little Nomads Recipes Website)
- FRENCH ONION SOUP PASTA IN A MUG
- SPICED COCONUT PUMPKIN SOUP
So let’s make magic with a simple butternut squash and a few leeks!
Roasted Butternut Squash Soup with Sage
- 1 butternut squash (big one)
- 2 leeks (white part, chopped)
- 250 ml water
- 100 ml white wine (optional)
- 30 ml olive oil
- 2 tbsp cider vinegar
- salt and pepper
- 30 ml heavy cream (optional)
- 30 sage leaves
- Cut and clean the butternut squash into small cubes(3cm-1½ inch), and add half the olive oil (15ml) and salt. Add to parchment paper-covered oven rack.
- Roast in the oven at 200°C (400F°) for 30 minutes or up until the flesh turns brownish.
- During that time, in a big pot, soften the leeks, at medium-high heat, in olive oil and salt.
- Add the water, wine, roasted squash and black pepper into the big pot and blend with an immersion blender until smooth.
- Bring to a simmer for 10-15 minutes to let the wine evaporates.
- In the end, add the vinegar, and adjust the black pepper and salt.
- Fry the sage leaves in a small non-stick pan with a teaspoon of olive oil, just 1 minute on each side to make it crispy, reserve.