Smoky butternut squash soup

Butternut Squash Soup with Crispy Sage LeavesI love autumn, because it’s when squash starts showing up at the markets. And butternut squash is a comfort food from way back, when my mom used to buy the frozen blocks of it, then serve it with salt, pepper, and a pool of melty margarine.

I still sometimes buy the frozen blocks. But I’d much rather buy the actual squash, throw it in a roasting pan, and play with the cooked chunks. This soup comes together very quickly if your squash is already roasted. The crispy sage leaves and toasted pepitas add crunch and just the right herby note to the smoky soup.

Suitable for:

vegan, gluten-free, low-sodium, paleo, migraine, reduced-sugar diets

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    Smoky butternut squash soup
Servings Prep Time Cook Time
4 servings 10 minutes 45 minutes

Ingredients

Servings: servings
Units:

Instructions

  1. Preheat the oven to 400F/180C/gas mark 6.
  2. Roast the butternut squash: cut off each end, slice lengthwise. Scoop out the seeds with a grapefruit spoon. Spray or brush cut sides with oil. Place cut side down on a rimmed baking sheet.
  3. Bake for 45 minutes or until soft and tender.
  4. Scoop out the flesh from the skin.
  5. Wash the potato and cut up into small cubes. Put in a microwave-safe container with filtered water and 1 t. salt. Cook until fork-tender. Drain. [You can also roast the whole potato in the same pan as the squash.]
  6. Combine all the ingredients except the sage and the pepitas in a blender and blend until smooth.
  7. Toast the pepitas in a dry skillet until toasted.
  8. Lightly spray the skillet, then add the sage leaves and lightly fry on each side until crispy.
  9. Top the soup with crispy sage leaves and the toasted pepitas right before serving.

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Comments

  1. says

    Just cruising your site looking for what to make from Vegan Gluten Free guests Friday night and this looks delish….possibly with the Asparagus Tart! Your recipes are always amazing.

  2. Kathy Shea says

    Thank you for sharing this recipe. We just figured out that my mil needs to be on a gluten-free diet so we are frantically searching the net for recipes that she will enjoy. She says so many of the gluten-free items taste like cardboard so it is a daily challenge for us. She is 80 years old and losing weight rapidly due to not being able to keep the food in. I tried her on gluten-free items several days ago, and it worked! This soup sounds heavenly and my husband and I would enjoy it as well. I am printing it out and hoping she’ll enjoy the taste. Thank you for your blog – we appreciate it!

    Jim & Kathy Shea in Indiana

  3. says

    Oh, yes, it sounds delicious. Even without the liquid smoke, I imagine, which will be out of reach for me in Hong Kong. But squash I definitely have! Putting seeds on top instead of croutons is a clever improvement for soup, too. Thanks.

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