This page is going to feature homemade soups that lend themselves to cooler weather and fresh ingredients of the season. Butternut squash is now found in many produce sections already peeled and chopped. This recipe has a kick with the curry but the sage oil rounds it out and gives the soup a smoothness.
Curried Butternut Squash Soup With Sage Oil and Toasted Pepitas
Prep: 15 min
Cook: 25 min
Total: 40 min
Yield: 4-6 servings
1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
¼ cup olive oil
4-5 fresh sage leaves
⅓ cup pepitas
Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
For the sage oil, heat the olive oil and drop in the sage leaves. Warm for 5 minutes but do not boil. Remove leaves and let cool to room temperature. Toast pepitas in a dry pan over medium heat until slightly toasted. Remove immediately and let cool.
Ladle soup into serving bowls, drizzle with sage oil and sprinkle pepitas on top.
Inspired by Ellie Krieger, Food Network.