Butternut Squash And Sage Soup With Sage Breadcrumbs Recipes
Recipe From epicurious.com
Provided by Deborah Madison
Categories Soup/Stew Blender Food Processor Thanksgiving Low Cal High Fiber Lunch Butternut Squash Winter Healthy Sage Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
This is a great fall or winter soup. Very impressive for dinner parties! To roast garlic, cut off the top of a head of garlic & drizzle with a little olive oil. Wrap in foil & bake for about an hour at 350°F.
Recipe From food.com
Provided by accidental glutton
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
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BUTTERNUT SQUASH AND SAGE SOUP WITH SAGE BREADCRUMBS
From bonappetit.com
Step 3. Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over …
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Step 3. Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over …
4.5/5 (2)
Servings 6
- Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.
- Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving.
- Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes. Add breadcrumbs and sage. Cook until crumbs are crisp, stirring frequently, about 10 minutes. Remove from heat and cool. DO AHEAD Can be made 4 hours ahead. Let stand uncovered at room temperature.
BUTTERNUT SQUASH SOUP WITH SAGE RECIPE | FOOD NETWORK
From foodnetwork.com
Directions. 1. Heat the butter and oil in a 6-quart saucepot over medium heat. Add the squash, apples, onion, sage, salt and black pepper and cook until the …
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Directions. 1. Heat the butter and oil in a 6-quart saucepot over medium heat. Add the squash, apples, onion, sage, salt and black pepper and cook until the …
Difficulty 45 min
Steps 3
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Add the onions and sage, and gently cook until really soft – about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender. STEP 2. Let the soup cool a bit …
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Add the onions and sage, and gently cook until really soft – about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender. STEP 2. Let the soup cool a bit …
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Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally. Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter …
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Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally. Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter …
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BUTTERNUT SQUASH AND SAGE SOUP WITH SAGE …
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4 cups 1/2-inch cubes peeled seeded butternut squash 1 1/2 teaspoons coarse sea salt 1 garlic clove, minced 5 to 6 cups Chicken Stock or 5 to 6 cups purchased organic chicken broth. Breadcrumbs: 2 crustless slices fresh …
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MOOSEWOOD'S BUTTERNUT SQUASH SOUP WITH SAGE
From food.com
Preheat the oven to 400°F. 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 …
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Preheat the oven to 400°F. 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 …
5/5 (14)
Total Time 1 hr 30 mins
Category Vegetable
Calories 413 per serving
- 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.
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From aerogarden.com
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Butternut Squash and Sage Soup with Sage Breadcrumbs might be just the soup you are searching for. One portion of this dish contains about 8g of protein, 9g of fat, and a total of 216 …
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Butternut Squash and Sage Soup with Sage Breadcrumbs. Butternut Squash and Sage Soup with Sage Breadcrumbs ... Add a Recipe. Shopping List. Favorites. Register Login. …
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