Italian Style Butternut Squash and Sage Soup
by Zehorit Heilicher, Tastemaker in Residence
3 lbs. butternut squash, peeled, seeded and cut
4 Tbsp olive oil
3 Tbsp minced fresh sage
2 Tbsp minced garlic
1 large sweet onion, sliced
1 Tbsp kosher salt
1 tsp ground black pepper
8 cups chicken broth, (or vegetable broth)
1 Tbsp thyme, minced
1 small French bread, cut 1/2-inch thick
1/2-cup olive oil
1/4 cup Italian parsley, minced
2 Tbsp thyme, minced
1 Tbsp minced garlic
Salt and pepper
- Heat oven to 400°F. In a large rimmed baking sheet combine squash, sage, garlic, onion and olive oil. Season the vegetables with salt and pepper and roast in the oven until vegetables are caramelized and golden brown (about 45 minutes).
- Place all vegetables, including scrapings from the pan, into a soup pot. Add the chicken broth and the thyme and bring to a boil, then reduce heat and simmer for 30 minutes. Turn off heat and let soup cool a little.
- In batches, puree soup in blender and place in pot. Taste the soup and adjust the seasoning.
- While soup is simmering make the croutons: On a rimmed baking sheet combine bread, olive oil, parsley, thyme and garlic. Season with salt and pepper and toss gently to combine. Place in a 375F oven and toast until golden brown, 15-20 minutes. Take the croutons out of oven and let them cool.
To serve: Ladle soup into a bowl drizzle with a little cream and top with the croutons. Serve hot.