Warm up your kitchen and your soul with a bowl of Acorn Squash Soup with Sage Brown Butter! This creamy, comforting dish is not just a feast for the palate but also a visual delight, showcasing the vibrant hues of autumn. Perfect for chilly evenings, this recipe combines the nutty sweetness of roasted acorn squash with the aromatic richness of sage brown butter, elevating your dining experience to new heights. Ready to impress your family and friends? Dive into this easy-to-follow recipe that promises to be a crowd-pleaser and a staple in your fall repertoire!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 acorn squashes, halved and seeded
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 8 fresh sage leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Place the halved and seeded acorn squashes cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes until the squash is tender and easily pierced with a fork.
- While the squash is roasting, heat a large pot over medium heat. Add a tablespoon of olive oil and sauté the chopped onion until translucent and soft, about 5-6 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes, being careful not to brown the garlic.
- Once the squash is roasted, let it cool slightly. Scoop out the flesh from the skin and add it to the pot with the onions and garlic.
- Pour in the vegetable broth and bring the mixture to a simmer. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Stir in the heavy cream and season with salt and pepper to taste. Keep the soup warm on low heat.
- For the sage brown butter, melt the butter in a small skillet over medium heat. Add the sage leaves and cook until the butter turns a golden brown color and develops a nutty aroma, about 3-4 minutes.
- Ladle the soup into bowls and drizzle the sage brown butter over the top. Garnish with a few crispy sage leaves if desired.
Tips
- Choosing the Right Squash: Look for acorn squashes that are firm and heavy for their size, with a deep green color and minimal blemishes for the best flavor.
- Roasting for Flavor: Roasting the squash cut-side down allows it to caramelize, enhancing its natural sweetness. Don’t rush this step; the longer it roasts, the more flavor you'll unlock!
- Sautéing with Care: When cooking the onions and garlic, keep the heat moderate to avoid burning the garlic, which can turn bitter and affect the soup's flavor.
- Blending Tips: If you don’t have an immersion blender, allow the soup to cool slightly before transferring it to a traditional blender. Blend in batches if necessary, and be cautious of hot splashes.
- Creamy Consistency: For an extra creamy texture, consider using a high-quality heavy cream. You can also substitute with coconut milk for a dairy-free version that still delivers on richness.
- Sage Brown Butter Magic: Watch the butter closely as it melts and browns; it can go from perfect to burnt quickly. The nutty aroma is your cue to add the sage leaves!
- Presentation Matters: Garnish each bowl with crispy sage leaves for an elegant touch and an added crunch that complements the creamy soup beautifully.
- Storage Tips: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream to maintain its silky texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 60mg
