With summer in the rear view, we say goodbye to the light and bright dishes that helped us cool off after a long day in the sun and say hello to one of the iconic fall flavors we’ve been waiting all year for; squash! Nutty and buttery like its name states, this Butternut Squash Soup is an easy recipe to pull together at the end of a chilly day. It tastes even better with a glass of Chardonnay, a wine that pairs with seasonal ingredients all year round with ease.

Ingredients:

Preparation:

Step one:

Preheat oven to 425º. Coat halved squash with olive oil & season with salt & pepper. Place on oven tray skin side up & puncture with a fork. Roast in oven for 40-50 minutes, or until soft.

Note: small squash will take less time to roast, adjust time as needed.

Step three:

While the squash cools, heat butter in a pan. Once melted, add sage leaves and cook, stirring frequently, until the butter browns. Remove the leaves & set aside on a paper towel for later. Reserve the brown butter.

Note: You will start to see amber-colored bits at the bottom of your pan when your butter starts to brown. Time to turn off the heat!

Step four:

In a large pot, heat olive oil. Add onion and let soften. Add garlic, ginger, rosemary, and half of the crispy sage leaves. Stir to let the flavors meld, then add roasted squash & vegetable broth. Simmer for 15-20 minutes.

Step five:

After simmering, blend together with an immersion blender until creamy. Pour in brown butter and blend again. Serve hot with crème fraîche, olive oil, & a sage leaf on top!

Watch the Video:

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