Ingredients
4 ServingsProduce
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Garlic Cloves 5
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Yellow Onion 1
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Fresh Sage Leaves 1 1/2 bunches
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Butternut Squash 1
Pantry
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Extra Virgin Olive Oil 2 Tbsp
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Black Pepper 1 1/8 tsp
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Sherry Vinegar 1/2 cup
Canned/Bottled Goods
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Vegetable Stock 8 cups
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Honey 1/4 cup
Spices
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Kosher Salt 1 tsp
Preparation
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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
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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 Leaves
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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
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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
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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 Leaves
- 1 pinch Black Pepper
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 450 kcal | |
Low Fat | 13 g | 17% |
Total Saturated Fat | 3 g | 16% |
Unsaturated Fat | 10 g | |
Low Cholesterol | 15 mg | 5% |
Sodium | 1300 mg | 60% |
Total Carbohydrate | 71 g | 26% |
Fiber Total Dietary | 9 g | 33% |
Sugars Total | 31 g | |
Protein | 16 g | 32% |
Vitamin C | 55 mg | 60% |
By Innit Culinary Team