Butternut Squash Soup with Sage and Walnut Tapenade Recipe

Name: Butternut Squash Soup with Sage and Walnut Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 shallot, coarsely chopped; 4 cups peeled, seeded, and cubed butternut squash; 1 cup coarsely chopped sweet onion, preferably Vidalia; 1 1/2 teaspoons sea salt; 2 tablespoons raw honey; 1/8 teaspoon cinnamon; 1/3 cup finely chopped raw or untoasted walnuts; 1/4 cup finely chopped fresh parsley; 1 1/2 teaspoons chopped fresh sage; 1/2 teaspoon sea salt; 1/2 cup diced tomatoes; 6 tablespoons cold pressed extra virgin olive oil

Servings: persons

1 shallot, coarsely chopped
4 cups peeled, seeded, and cubed butternut squash
1 cup coarsely chopped sweet onion, preferably Vidalia
1 1/2 teaspoons sea salt
2 tablespoons raw honey
1/8 teaspoon cinnamon
1/3 cup finely chopped raw or untoasted walnuts
1/4 cup finely chopped fresh parsley
1 1/2 teaspoons chopped fresh sage
1/2 teaspoon sea salt
1/2 cup diced tomatoes
6 tablespoons cold pressed extra virgin olive oil

1
Place the shallot, squash, onion, and salt in a large soup pot and add water until the vegetables are just covered.
2
Bring to a simmer, then cook 5 to 7 minutes, just until the squash is tender when pierced with a fork.
3
Reserving the cooking water, drain the vegetables and set aside.
4
To make the tapenade, place the walnuts, parsley, sage, and salt in a food processor and blend until the mixture appears smooth, but a little coarse.
5
Transfer the mixture to a small mixing bowl, add the tomatoes and olive oil, and gently combine by hand.
6
Set aside.
7
Transfer the squash mixture to a food processor.
8
Add the honey and cinnamon and process until smooth, adding just enough of the reserved cooking water to reach the desired soup consistency.
9
Ladle the soup into bowls, top with 1 to 2 tablespoons of tapenade, and serve.

1948

kcal

Calories

213

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 shallot, coarsely chopped, 4 cups peeled, seeded, and cubed butternut squash, 1 cup coarsely chopped sweet onion, preferably Vidalia, 1 1/2 teaspoons sea salt, and more.

Yes, Butternut Squash Soup with Sage and Walnut Tapenade falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup with Sage and Walnut Tapenade

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