Butternut Squash Soup Shooters With Crispy Brown Butter Sage
Ingredients
Butternut Squash Soup
- 1 lb butternut squash cut in half lengthwise and deseeded
- 1 medium onion julienne
- 2 cloves garlic peeled
- ½ cup maple syrup
- 1 tsp red pepper flakes
- 2 cups vegetable stock
- 1 cup cream
- 1 cups vegetable broth
- 1 tsp salt
Garnish
- 1 cup whole sage leaves stem left on
- pinch salt
- 4 oz butter
Instructions
Butternut Squash Soup
- Drizzle the olive oil on a parchment lined sheet pan. Place the butternut squash cut side down on the oil. Roast in a 400-degree oven for 30 minutes. Cool and scoop the squash out of the peel.
- While the squash is roasting, heat a heavy bottom pot with the butter, immediately followed by the onions. Cover and sweat (on low heat) the onions to a very soft translucent texture (about 20 minutes).
- Add the remaining ingredients with the scooped squash. Simmer for 5 minutes. Puree in a blender and season with salt and fresh black pepper. The soup can be made a day in advance and reheated to serve.
Garnish
- Gently heat the butter salt and a sage on a low heat. Allow the butter to transform into a light golden brown and the sage to sizzle (this will take about 5 minute). While hot, transfer the sage to a Plate. Cool and garnish each soup shooter with a crispy sage leaf.
