butternut squash soup with fried sage leaves

although the weather in san francisco has been incredibly warm, autumn is upon us.  this week we tried kd’s favorite recipe for butternut squash soup– delicious and so easy.    the recipe below is adapted from the bon appetit recipe.
31 september a
prep :
1  2.75lb butternut squash halved, peeled, seeded, chopped . about 5 cups
3 tablespoons butter
1 onion, coarsely chopped 
1 tbsp fresh sage, chopped
5 cups chicken broth
24 fresh sage leaves
31 september b
soup :
melt 2 tbsps butter in large heavy pot medium heat.  add onion. cover and cook until soft, stirring occasionally, about 7 minutes.
add chopped sage; stir 1 minute.
add squash and broth.
increase heat to high and bring to boil. reduce heat and simmer until squash is tender, about 25 minutes.
cool slightly. using immersian blender, puree soup until smooth.
return to heat and season to taste with salt and white pepper
ornament :
meanwhile, melt 2 tbsps butter in saute pan over medium heat. add sage leaves and sauté until crispy, about 2 minutes.  let dry on paper towels.
ladle into bowls and top with sage leaves and sea salt.
31 september c

One Response to “butternut squash soup with fried sage leaves”

  1. Sounds delicious! Here’s a different way to use butternut squash, roasted with zucchini and carrots in a couscous salad:

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