I was out looking at my container garden and realized that I had lots and lots of Sage and hadn't cooked with it at all this year. Of course, I will use some for Thanksgiving, but really felt like I needed to make something with it today. I had a Butternut Squash sitting on the counter and decided to make a soup that has the flavors of Butternut Squash Ravioli with Brown Butter and Sage. I put the Butternut Squash in the microwave first for a few minutes to make it easier to cut and then after I cut it and scooped out the seeds, I roasted it for 45 minutes. This is best done ahead of time and you can store the cooked Squash in the refrigerator until you are ready to use it.
When I was ready to make soup, I lightly browned some Butter in a soup pot and added in some Shallots and Sage until they were soft and the Butter was even more golden brown. I pulled out the Sage leaves and then added in some diluted Chicken Broth and cooked it all together for only 20 more minutes. You might need to add more Broth if you have a bigger Butternut Squash. After that, I pureed it with a stick blender and added in a teaspoon of ground Sage and stirred it in. It was so good! Creamy and smooth with a wonderful savory note from the Sage and a lovely nutty flavor from the Browned Butter. I thought about serving it with some cooked and crumbled Breakfast Sausage or some minced Ham, but it was just so good the way it was. And you could also reimagine this as a pasta sauce too. This is going to become a new favorite!
Butternut Squash Soup with Sage and Brown Butter
1 small Butternut Squash
6 Tablespoons Butter
2 large Shallots, minced or about 1/2 cup of minced Onion
12 fresh Sage Leaves
3 cups of Chicken or Vegetable le Broth
2 cups Water
1/2 teaspoon Salt
1/2 teaspoon ground Sage
Optional for Serving: 1/2 cup Breakfast Sausage, cooked and cut up if links or cooked and crumbled or 1/2 cup minced Ham
Heat the oven to 350 degrees. Prick the Butternut Squash all over with a sharp knife. Place in the microwave for 5 minutes. Then cut in half and scoop out the seeds. Place on a baking sheet and put in the oven. Roast for 45 minutes. Remove from oven and when cool, peel off the skin and cut in to chunks. Refrigerate until ready to use.
When ready to make the soup, melt the Butter in a soup pot. Cook, stirring until the Butter just starts to turn a light golden brown. Then add in the Sage and Shallots (or Onion) and cook until the Butter is a darker golden color. Pick out the Sage leaves. Then add in the Chicken Broth, Water and Salt. Bring to a boil and cook for 20 minutes. Then add in the ground Sage. Take off the heat and puree it with a stick blender. Serve with extra Sage leaves for decoration or stir in the cooked Sausage or Ham.
Five Element Analysis
Soup is always considered part of the Water Element, but this one is made with a very Earthy vegetable (really a fruit) that is also a beautiful yellow orange color. If you serve it with Sausage ro Ham, you add more of the Water Element, as they are both salty meats. The Chicken or Vegetable Broth brings in the Wood Element. The Butter and Sage contribute the Metal Element. Only the Fire Element is missing, so it would be good to serve a salad with it to create a balance or serve at the beginning of a meal that also has other Fire foods in it.