BUTTERNUT SQUASH AND APPLE SOUP WITH SAGE PARMESAN CRISPS
Decadently creamy, butternut squash soup with a little sweet and a little heat. Perfect for fall. The Parmesan Sage Crisps and fried Sage Leaves are the perfect dippers.
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion chopped –about 1 ½ cups
- 3 to 4 pounds butternut squash peeled, seeded and cubed
- 3 medium Gala apples or apple of your choice – peeled, cored and chopped
- 2 cups chicken or vegetable broth
- 1 teaspoon kosher salt
- ¼ teaspoon turmeric optional but highly recommended
- ⅛ to ¼ teaspoon cayenne pepper start with ⅛ and dial it up to taste
- ¼ teaspoon freshly ground black pepper
- ¼ cup heavy cream
For the fried sage and sage parmesan crisps
- 5 tablespoons olive oil divided
- 1 bunch fresh sage
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 baguette thinly sliced
Instructions
- In a stock pot or Dutch oven, heat the oil on low.
- Add the onions and cook slowly, stirring frequently, until quite soft. Try not to brown them.
- Meanwhile; prepare the squash and apple.
- When the onions are soft, add the squash, apple and chicken stock.
- Bring to a boil and reduce heat to medium-low. Simmer until the squash is very soft - 20 to 40 minutes depending on how large you cubed your squash.
- This is a good time to make the crisps – recipe below.
- When the squash and apple are very soft, puree with either an immersion (stick) blender. Or let the soup cool and puree in batches in a blender then return soup to pot once pureed.
- Add the seasonings and cream, stir to combine. Adjust seasoning to taste.
FRIED SAGE LEAVES
- Heat 3 tablespoons olive oil in a small pan, add sage leaves (found with fresh herbs in the produce department) a few at a time.
- Let them sizzle for about 10 seconds and remove with a fork. Drain on paper towels. Use the sage infused oil to make the crisps.
SAGE PARMESAN CRISPS
- Preheat oven to 400°F degrees.
- In a small pan, heat 2 tablespoons olive oil (or use the remaining sage oil from above) add 1 tablespoon butter and 1 teaspoon minced garlic. Heat until the garlic is fragrant.
- Brush the oil on thin slices of French bread or baguette.
- Sprinkle with parmesan cheese and crushed fried sage leaves. Garnish each crisp with a large sage leaf.
- Bake for 5 to 8 minutes (depending on how thinly you slice the bread) until bread is toasted and crisp. Make extra because they tend to disappear.
Notes
Diva Tip – Save the sage stems to add to homemade stock. Especially good in chicken or turkey stock so freeze them until November.
Tried this recipe?Let us know how it was!