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sunday’s soups… butternut squash with sage & sharp cheddar

October 22, 2011
squash soup

butternut squash soup

can i just start by saying… i LOVE butternut squash!!  now that fall is officially here – the leaves are turning bright reds, pinks, yellows, and oranges here in seattle, and it even smells like fall – i have finally broken down and started my butternut squash marathon!  there are a myriad of ways to cook squash, but one of my favorites is in a pureed soup.

squash soup in fireplace

smooth and creamy butternut squash soup

last fall and winter i became the go-to squash girl at work.  this was mainly because i have peeling and chopping them down to a science ;).  while we mainly cooked from recipes in order to maintain consistency for our customers, we also made soups every week, which were sometimes made up on the spot.  this soup was one of those recipes.  we had some left over squash in the walk-in so my boss told me to whip something up!  i hung out in the walk-in for a few minutes scouring for ingredients and a little while later i had this!

squash and sage

butternut squash and sage soup

this soup is thick, rich, and creamy!  instead of pureeing it in the food processor, i also puree my soups in a blender.  over years of trial and error, i have found that blenders break the soups down much better than the food processor and they end up coming out much smoother.  just make sure you have a firm hand over a towel on the lid of the blender if you blend while the soup is still hot.  also, only fill it up just over half way or else you may end up with soup on the ceiling 🙂

makes 6 servings

1 1/2 butternut squash, peeled, seeded & chopped

1 sweet onion, chopped

2 garlic cloves, chopped

1/4 cup fresh sage

6 cups veggie stock

1/2 cup sharp white cheddar cheese

1/4 cup graded parmesan

1 T butter

1/8 cup olive oil

2 T brown sugar

saute the onion in butter and olive oil until soft.  add the squash and saute 10 minutes.  add sage and garlic and saute for another 10 minutes.  add the vegetable stock and bring to a boil.  reduce to a simmer and cook until the squash is soft enough to mash.  add the cheeses and brown sugar, and stir until the cheese is melted.  puree in the blender in batches, adding small amounts of water if soup is too thick to blend.  season with salt and pepper.

salt & pepper

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6 Comments leave one →
  1. October 23, 2011 8:16 am

    Yummy! The photos are incredible! I adore sage too. I find it funny how you refer to it as sharp cheddar and not mature cheddar. I adore squash in soup.

    • October 23, 2011 10:20 am

      thanks for the kudos on the photos – i’ve been working hard on improving on them!! sharp vs. mature cheddar is only one of the MANY funny language twists between britain and the us, but i never knew it was also called “mature” 🙂

  2. jenibeans permalink
    October 24, 2011 6:29 am

    Great soup recipe, I think that anyone who questions the flavor of squash will fall in love with this soup.

Trackbacks

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