Bring on Fall: A Fresh Start to the Coziest Season
As the air turns crisp and the leaves begin their transformation, there's no better way to welcome the fall season than with a warm and comforting bowl of homemade butternut squash soup. Imagine the delightful aroma of earthy sage and rich browned butter infusing into velvety roasted butternut squash, creating a symphony of flavors that dance on your taste buds.
This recipe not only captures the essence of autumn but also offers a personal touch by incorporating freshly harvested butternut squash straight from your own garden! You'll not only savor the deliciousness of the soup but also appreciate the rewards of nurturing a garden, reaping the benefits of homegrown produce.
The sweetness of the roasted butternut squash pairs harmoniously with the aromatic richness of sage, creating a delightful balance that elevates the taste profile of the soup. The addition of browned butter not only imparts a nutty undertone but also adds a layer of indulgence that transforms the soup into a comforting delicacy. So let's bring on Fall!
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Ingredients
1 stick plus 2 Tablespoons unsalted butter, divided
2 Tablespoons olive oil
1 medium to large onion, chopped
2 garlic cloves, chopped
2 Granny Smith green apples, peeled, cored, and chopped
1 medium (about 3 pounds) butternut squash, peeled, seeded, and cubed (reserve seeds for garnish if desired)
3 cups unsalted chicken stock
¼ cup heavy cream
10-12 fresh sage leaves
Toasted salted squash seeds, for garnish
Kosher salt
Freshly ground black pepper
Olive oil
Instructions
Melt 2 tablespoons butter with 2T olive oil in a large pot over medium-low heat. Add onion and garlic, season with salt and pepper, and cook until soft but not browned, about 8 minutes. Stir in apples and butternut squash and cook until they begin to soften, about 10 minutes. Stir occasionally to cook evenly.
Pour in chicken stock, bring to a boil, and reduce to a simmer. Season with salt and pepper; cover and cook until squash is very tender, 45 minutes. Use an immersion blender or pour the soup into a blender, working in batches if necessary, and blend smooth. Return to pot, stir in heavy cream. Taste and adjust seasoning if necessary. Keep warm.
Melt remaining 1 stick butter in a medium skillet over medium heat. Add the sage leaves and pan fry until crispy, about 30 seconds. Drain on a paper towel-lined plate and sprinkle with salt. Continue to cook butter until browned and nutty, 1- 2 minutes. Stir to avoid burning. Transfer to a bowl.
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To serve soup, drizzle with browned butter and sprinkle with optional salted seeds and a few fried sage leaves.
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Harvest Blossoms
1. Pluck Them
This is the simplest part. Pinch the base of the squash blossom and pluck it straight from it's stem. It's also worth giving the blossom a cool rinse in the sink and patting them dry before cooking. The same picking and cooking methods can be used for all kinds of squash blossoms. Pumpkin blossoms are especially versatile because they are large and the petals are thick enough to withstand some cooking.
2. Choose a Cooking Method
RAW
Pumpkin blossoms and other squash blossoms can be eaten as they are, especially perfect atop a fall green salad.
FRIED
Fried squash blossoms are surprising light and fresh tasting, especially when made in a tempura batter, which is perfect for quick frying that will not overcook the squash blossom on the inside. Try out this Pumpkin Flower Tempura Recipe from Chef DePaprika for a fast and genuinely traditional tempura frying technique.
STUFFED
Pumpkin blossoms can be quite large, certainly larger than other squash blossoms like zucchini, so they are perfect for stuffing. There are lots of great ideas for stuffing, even including Thai Pork-Stuffed Squash Blossoms, but our favorite fall recipe is the Market Stuffed Squash Blossoms from A Spicy Perspective, stuffed with goat cheese and dried cherries. It's the kind of plate that would feel right at home on a Thanksgiving spread.
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Garnish: Toasting your seeds.
If desired for garnish, first toast seeds.
Preheat oven to 325 degrees. Place seeds into a colander and run cold water over to clean off pulp from seeds. Turn the cleaned seeds out onto a large paper towel and pat dry.
Toss seeds in a bowl with olive oil, salt and pepper. Spread the seasoned seeds out onto the baking sheet in an even single layer.
Toss/stir the seeds a few times throughout roasting until light brown. Roasting should take 20-25 minutes; remove when seeds start to lightly brown around the edges. Set aside.
