It’s official. There’s no more doubting. No more ‘maybe, it’s time?’s. No more ‘not quite yet’s. It is soup season.
Soup season is here, along with a solid frost across the nation and let me tell you, it’s like a holiday unto itself.
Why, is soup so exciting, you ask?
Well for a babillion reasons, you’ll have to settle for just a few of them because heaven knows I don’t have all day to help you catch the soup fire.
1) It’s warm and cozy, and when you eat it, it acts like an internal heater and warms you from the inside out.
2) Second and third helpings are not frowned upon because it’s liquid. ish.
3) It feeds an army for practically pennies.
4) It reminds you of when you were sick and your mom made it to make you feel better. (my mom used velveeta in her soups, hussy after my heart.)
5) Because anything surrounding food is a holiday in my house.
So wrap your tail in a snuggie, put some soup on, and celebrate the best way you can, in sweatpants!
Roasted Butternut Squash Soup with Sage Cream, Fried Sage Leaves, and Sweet Potato Biscuits
- 8 cups butternut squash, cubed
- 4 tablespoons olive oil
- Coarse kosher salt
- 1 1/2 cups sour cream
- 1 tablespoon fresh sage
- 1/1 stick butter
- 1 1/2 cups thinly sliced shallots
- 7 cups low-salt chicken broth
- 1 cup coarsely grated Gruyère cheese
- 12 fresh sage leaves
Preheat to 400°F. Divide squash between 2 large baking sheets. Drizzle cubes on each sheet with oil. Season with coarse salt and pepper; toss to coat. Spread out squash in single layer. Roast 15 minutes. Turn squash; reverse pans. Roast until tender,, about 10 minutes longer.
Meanwhile, heat sour cream and 1 tablespoon of sage in small saucepan over medium heat just until small bubbles begin to form around edges of pan. Remove from heat and let steep 15 minutes.
Melt butter in heavy large pot over medium heat. Add shallots and sauté until translucent, stirring frequently, 3 to 4 minutes. Add roasted squash, then broth. Increase heat and bring to boil; reduce heat to medium, cover, and simmer until vegetables are very tender, stirring occasionally, about 10 minutes. Cool slightly.
Working in batches, puree soup in processor until smooth. Return to pot. Whisk 1 cup sage cream into soup. Season to taste with salt and pepper. Fry sage leaves just before serving.
Drizzle sage cream over, sprinkle with cheese, garnish with fried sage leaves, and serve with Sweet Potato Biscuits.