Nothing says fall like a bowl of roasted squash soup with freshly ground nutmeg and buttery sage leaves. Since moving up to the Pacific Northwest, soups have become my favorite thing to cook. Cold weather, leaves changing color, beautiful rain clouds rushing by and squash is in season at the farmer’s market. There are so many colorful varietals to choose from! Butternut and Delicata are my favorites - so sweet and flavor-forward. Acorn squash is also a great alternative. I like either vegetable stock for a delicious gluten-free vegetarian option or bone broth to fortify with healing anti-inflammatory properties.
Squash Soup Recipe – serves 6
2 Tbsp Extra Virgin olive oil
1 stick unsalted butter
2 yellow onions, peeled and chopped
2 cups roasted Butternut or Delicata squash, chopped
4 cups of vegetable stock or bone broth
Kosher salt and ground black pepper to taste
1 tsp ground nutmeg
1 bunch sautéed fresh sage leaves as garnish (optional)
Half the squash lengthwise. Discard seeds. Roast cut side down on parchment-lined baking sheet in a 400-degree oven for 30 minutes. Let cool. Scoop out insides and rough chop.
Using a 4.5-Quart Le Creuset Dutch oven or similar pot sweat onions in olive oil and 1 tbsp butter. Season with salt and pepper. Continue to cook for another 5 minutes until onions are translucent. Add roasted squash. Add stock or bone broth. Bring to a boil. Simmer on low heat for 20 minutes. Let cool. Blend with immersion blender till smooth. Reheat to desired serving temperature. Stir in 2 tbsps butter. Season with nutmeg, salt and pepper to taste.
Sauté sage leaves in remaining brown butter as an optional garnish. Enjoy!