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Butternut Squash and Sage Soup

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“This came from the O Magazine.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 large onion, chopped (about 2 cups)
  • 2 butternut squash, peeled, seeded, and cut into 1-inch chunks
  • 2 tablespoons fresh sage, chopped
  • 4 cups chicken broth or 4 cups vegetable broth
  • kosher salt & freshly ground black pepper, to taste
  • vegetable oil (for frying)
  • 8 -18 leaves fresh sage (to garnish)

Directions

  1. In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, 8 to 10 minutes. Add squash; cook 5 more minutes. Add chopped sage and broth; bring to a boil, reduce heat to medium-low, and cook 30 minutes. With an immersion blender, puree soup until smooth (or puree in small batches in a food processor fitted with knife blade). Season to taste with salt and pepper.
  2. In a small pan, heat 1/2 inch vegetable oil until hot. Drop sage leaves in about 3 at a time and fry until just crisp; remove to a paper-towel-lined plate. Serve soup hot, garnished with 2 or 3 sage leaves per bowl.

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