Home Recipes Roasted Butternut Squash and Fennel Soup with Fried Sage

Roasted Butternut Squash and Fennel Soup with Fried Sage

Butternut squash and fennel make a compelling duo in soup. The licorice-like fennel adds an herbal dimension and keeps the puree from being too sweet. Serve in small portions at Thanksgiving or to launch any autumn meal. Or pair with a hearty salad and a cheese course for a simple dinner.

Recipe courtesy of California Wines

Ingredients

1	small butternut squash, about 675 g
1	large fennel bulb, quartered
1 tbsp	extra-virgin olive oil
2 tbsp	unsalted butter
½	large yellow onion, minced
2 tsp	minced fresh thyme
1 to 1.25 l	chicken or vegetable broth
	Kosher or sea salt
	freshly ground black pepper
80 g	crème fraiche, yogurt, or sour cream for drizzling
	Fried sage
2 tbsp	unsalted butter
1 tbsp	extra-virgin olive oil
1 dozen	large fresh sage leaves, stems removed

Step 1
Preheat the oven to 220°C. Slice off both ends of the squash, then cut the squash in half lengthwise. Scoop out and discard the seeds and stringy flesh. Cut each half in 3 or 4 pieces. Choose a baking dish just large enough to hold the squash and fennel and coat the bottom with the 1 tablespoon olive oil. Arrange the squash and the fennel in the baking dish cut side down, cover tightly with aluminum foil, and bake until a knife pierces the squash easily, about 45 minutes. Let cool, then scoop the squash flesh out of the skin and discard the skin. Chop the fennel roughly.
Step 2
In a large, heavy pot, melt the butter over medium-low heat. Add the onion and sauté until soft and sweet, about 10 minutes. Add the thyme and cook 1 minute. Add the squash, the fennel, and 1 l broth. Bring to a simmer and cook gently for 5 minutes. Puree in a blender, in batches if necessary. Return to the pot and reheat, thinning with broth to the desired consistency. The soup should not be thick. Season with salt and pepper.
Step 3
Prepare the fried sage: In a very small skillet, melt the butter with the oil over medium-low heat. Add the sage leaves and cook slowly, turning with tongs, until they darken and begin to crisp, about 5 minutes. Drain on paper towels and sprinkle with salt. You can prepare the sage leaves up to 2 hours ahead.
Step 4
Put the crème fraîche in a bowl and, if necessary, thin with water until you can drizzle it with a whisk. Divide the hot soup among 6 bowls, then drizzle each portion with some of the crème fraîche and garnish with 2 fried sage leaves. Serve immediately.

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Appetizers, Dinner, Gluten-free, Lunch, Main Courses, Sides, Vegetarian or Vegan

Roasted Butternut Squash and Fennel Soup with Fried Sage

Ingredients

Fried sage

Step 1

Step 2

Step 3

Step 4

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