butternut squash soup with brown butter and sage

I was one of those kids that HATED squash.  I could sniff it out a mile away and would do anything I could to avoid it.  (I guess it didn't help my mom that my dad hates squash too.)  But now, as an adult, I've come around.  I'm not sure what my exact turning point was, now I'm a big fan of all varieties of squash.  I love the flavour combo of butternut squash with sage.  It's so good.  Add in a little browned butter and crisp bacon for even more deliciousness.  (This is also an awesome flavour combination for pasta, especially ravioli).  This time we opted for this yummy combo in the form of soup.  It's that time of year when you just feel like eating soup...in fact, we ate soup almost every night last week!  There were lots for leftovers, and the sage doesn't stay crispy, but it's still a great pick-me-up in the middle of the work day.  

Butternut Squash Soup with Brown Butter and Sage

  • 1 butternut squash (about 5 cups cut into 1" cubes)
  • 1 tbsp olive oil
  • 3 slices thick-cut bacon
  • 1 medium sized onion, diced
  • 2 cloves of garlic, minced
  • 2 tsp fresh sage
  • 4 cups chicken stock
  • 1/2 tsp salt
  • fresh ground black pepper, to taste
  • 3 tbsp butter
  • 8-10 whole sage leaves

In a large pot fry the bacon in the olive oil until browned and crispy.  Remove the bacon from the pot with a slotted spoon, and set it aside.  Add the onion to the pot and saute until translucent, then add the garlic and sage and continue cooking until fragrant.  Add the squash, chicken stock, salt and pepper to the pot and boil over medium-high heat for about 35 minutes, or until the squash is soft all the way through.  Puree the soup using an immersion blender, or transfer the soup to the blender and puree in batches.  Return the pureed soup to the pot and allow it to simmer over low heat while you prepare the butter and sage.

Melt the butter over medium heat and add the whole sage leaves to the pan.  I find that it's helpful to tilt the pan so that the butter pools at one side.  Cook until the sage is crispy and the butter is lightly browned.  Ladle the soup into bowls and sprinkle with bacon, a few sage leaves and a drizzle of the browned butter.