Curried Butternut Squash Soup With Fried Sage Leaves

Warm up your fall guests with this creamy and oh so satisfying soup. Great as a first course or as a healthy, light meal when served with rustic bread and artisanal cheeses.
Curried Butternut Squash Soup

Curried Butternut Squash Soup

No fall meal is complete without a piping-hot bowl of soup. A spiced-up version of the Thanksgiving favorite, this curried butternut squash soup is a warm and creamy addition to your meal. Serve in a large footed tureen and let guests serve themselves. Get the recipe:



1/4 cup butter
1 sweet yellow onion, chopped
3 garlic cloves, minced
1/4 cup minced fresh-peeled ginger
2 medium-sized butternut squash, peeled, de-seeded and cut into 1" cubes
2 teaspoons curry powder
1/2 cup fresh orange juice
kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 bunch fresh sage leaves, stems removed

Yield: Serves 12


Melt butter in a stockpot over medium heat. Sauté onion about 2 minutes. Add garlic and ginger, and sauté for 30 seconds, then add butternut squash and curry powder. Cook, stirring occasionally, for 10 minutes. Stir in 8 cups water and bring to a boil over high heat. Reduce heat and simmer for 20-30 minutes, until squash is tender.

Transfer half of soup to a blender and let cool down for a few minutes before blending so the heat doesn't get trapped and cause too much pressure in the blender. Purée soup, then stir in half of the juice and a teaspoon of salt. Repeat with remaining soup, then re-warm in stockpot if necessary.

In a medium skillet, heat olive oil over medium-high heat. Add as many sage leaves as will comfortably fit in one layer, fry for 10 seconds, then remove with a slotted spoon to paper towels to drain. Repeat with remaining sage leaves, then sprinkle them all with a pinch of salt.

Serve soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves.

Curried Butternut Squash Soup With Fried Sage Leaves

Curried Butternut Squash Soup With Fried Sage Leaves

Warm up your fall guests with this creamy and oh so satisfying soup. Great as a first course or as a healthy, light meal when served with rustic bread and artisanal cheeses.

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