butternut squash soup with sage

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from Moosewood

 

 

* Exported from MasterCook *

 

Butternut Squash Soup with Sizzled Sage

 

Recipe By :Moosewood

Serving Size : 4 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

3 pounds butternut squash -- (2 to 3)

6 unpeeled garlic cloves

2 large Spanish onions -- peel and quarter

1/4 cup water

3 cups apple juice or vegetable stock

1/2 teaspoon dried thyme

1/4 teaspoon ground or freshly grated nutmeg

1 teaspoon salt -- or more to taste

Ground black pepper -- to taste

2 teaspoons butter

20 fresh sage leaves -- diagonally sliced

 

Preheat oven to 400F degrees. Brush bottom of a large baking pan with about 2

tablespoons olive oil and set aside.

 

Cut squash through the stem ends into halves, prick the skin in several places

with a knife and scoop out the seeds with a spoon. Brush the cut surfaces with

about a tablespoon of olive oil. Nest garlic inside the squash cavities and

place the squash halves in the pan, cut side down. Add onions to the pan and

brush with the remaining oil.

 

Pour water into the bottom of the pan, cover with aluminum foil and bake for 50

minutes. Uncover and bake for 5 to 10 minutes more, until the squash is tender

and onions are soft. When squash is cool enough to handle, scoop out the flesh.

 

Squeeze the garlic cloves out of their skins and discard the skins.

 

In batches in a blender, combine the baked vegetables, apple juice or stock,

thyme, nutmeg, salt and pepper and puree until smooth. Pour soup into pot and

heat gently.

 

In a small skillet, melt the butter and saute the sage leaves until dark and

curled.

 

Garnish each bowl of soup with the sage leaves.

 

Source:

" Moosewood Restaurant Daily Special cookbook "

 

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Per Serving (excluding unknown items): 398 Calories; 16g Fat (34.8% calories

from fat); 4g Protein; 65g Carbohydrate; 7g Dietary Fiber; 5mg Cholesterol;

573mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fruit; 3 Fat.

 

NOTES : Using apple juice or cider yields a thicker, sweeter soup.

Nutr. Assoc. : 0 0 3505 0 0 25 0 962 0 0 0 3403