Roasted Squash Soup with Brown Butter Sage
Roast the squash, blend the squash, brown some butter. The kitchen smells correct for autumn.
Ingredients
- 1 medium butternut or kabocha squash, halved and seeded
- 1 onion, quartered
- 1 head garlic, top sliced off
- Olive oil, salt
- 1 liter chicken or vegetable stock
- 4 tablespoons butter
- 12 sage leaves
Steps
- 01Brush squash, onion, garlic with olive oil. Roast cut-side down at 200°C for 45 minutes.
- 02Scoop squash flesh, squeeze garlic out of skins, add to a pot with onion and stock.
- 03Simmer 10 minutes. Blend until silky.
- 04In a small pan, melt butter with sage leaves. Cook until butter is golden, sage crisp.
- 05Pour soup into bowls. Spoon a teaspoon of brown butter and 2 sage leaves on each.