Butternut Squash and Sage Soup
Adapted from Bon Appetit, February 2008.
A deliciously simple and savory butternut squash soup. I adapted the recipe a bit to use thyme in addition to the parsley and sage, and to stir in a little heavy cream at the end for that nice velvety mouth-feel.
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
2 teaspoons chopped fresh sage
4 cups 1/2-inch cubes peeled seeded butternut squash
1 1/2 teaspoons coarse salt
1 garlic clove, minced
5 cups homemade chicken stock or purchased organic chicken broth
1/4 cup heavy cream
Heat the butter and olive oil over medium-high heat until hot. Add the onions, parsley, thyme and sage, and saute until the onion softens a bit, about 5 minutes. Add the butternut squash and salt, and stir until the squash has softened, about 5-6 minutes. Stir in the garlic, saute for about 1 minute, then add the 5 cups chicken stock. Bring to a boil and then turn down the heat and simmer until the squash is very soft, about 20-25 minutes. Turn off the heat, let cool slighly, and puree the soup using either an immersion (stick) blender or a blender. After the soup has been pureed, stir in 1/4 cup heavy cream, test for seasoning, and serve.