Butternut Squash Sage Soup w/ Sherry Gastrique - Innit

Ingredients

4 Servings

Produce

  • Garlic Cloves 5

  • Yellow Onion 1

  • Butternut Squash 1

  • Fresh Sage Leaf 1 1/2 bunches

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Honey 1/4 cup

  • Sherry Vinegar 1/2 cup

  • Vegetable Stock 8 cups

Spices

  • Kosher Salt 1 tsp

  • Black Pepper 1 1/8 tsp

Preparation

  1. Prepare Sherry Gastrique

    Place all ingredients to a saucepan. Simmer and reduce over medium-low heat for 15 minutes. Let cool for 20 minutes.

    • 1/4 cup Honey
    • 1/2 cup Sherry Vinegar
    • 1 tsp Black Pepper
    • 1 tsp Kosher Salt
  2. Prepare Veggies

    Prepare ingredients.

    • 1, peeled, deseeded, diced Butternut Squash
    • 1, diced Yellow Onion
    • 5, peeled Garlic Cloves
    • 1 bunch, leaves, tender stems Fresh Sage Leaf
  3. Simmer Soup

    In a medium to large pot, sauté onions and garlic in oil over medium heat for 5 minutes. Add the butternut squash, sage and stock. Simmer for 12 minutes or until squash is fork tender.

    • 2 Tbsp Extra Virgin Olive Oil
    • 8 cups Vegetable Stock
  4. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  5. Serve

    Ladle soup into bowls and serve with topping. Garnish with sage, freshly cracked black pepper and olive oil, if desired.

    • 4 sprigs, leaves picked Fresh Sage Leaf
    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 450 kcal  
Low Fat 13.0 g 17%
Total Saturated Fat 3.0 g 16%
Unsaturated Fat 10 g  
Low Cholesterol 15 mg 5%
Sodium 1300 mg 60%
Total Carbohydrate 71 g 26%
Good Source: Fiber 9 g 33%
Sugars Total 31 g  
Good Source: Protein 16 g 32%
Excellent Source: Vitamin C 55 mg 60%
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By Innit Culinary Team