Moosewood'S Butternut Squash Soup With Sage Recipe

Name: Moosewood'S Butternut Squash Soup With Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 3 lbs butternut squash; 6 garlic cloves, unpeeled; 2 large Spanish onions, peeled and quartered; 1/4 cup water; 3 cups apple juice or 3 cups vegetable stock; 1/2 teaspoon dried thyme; 1/4 teaspoon ground nutmeg; 1 teaspoon salt; pepper; 2 teaspoons butter; 20 fresh sage leaves, sliced on the diagonal

Servings: persons

1/4 cup olive oil
3 lbs butternut squash
6 garlic cloves, unpeeled
2 large Spanish onions, peeled and quartered
1/4 cup water
3 cups apple juice or 3 cups vegetable stock
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 teaspoon salt
pepper
2 teaspoons butter
20 fresh sage leaves, sliced on the diagonal

1
Preheat the oven to 400u00b0F.
2
Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.
3
Brush the cut surfaces with about a tablespoon of the olive oil.
4
Put the garlic inside the squash cavities and place halves in the pan cut side down.
5
Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.
6
Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
7
When the squash is cooled enough to handle, scoop out the flesh.
8
Squeeze the garlic cloves out of their skins and discard the skins.
9
In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
10
Pour the soup into a pot and heat gently.
11
In a small skillet, melt the butter and saute the sage leaves until dark and curled.
12
Garnish each bowl of soup with the sage leaves.

2927

kcal

Calories

293

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: 1/4 cup olive oil, 3 lbs butternut squash, 6 garlic cloves, unpeeled, 2 large Spanish onions, peeled and quartered, and more.

Yes, Moosewood'S Butternut Squash Soup With Sage 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.

Moosewood'S Butternut Squash Soup With Sage

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