Roasted Butternut Squash Soup with Sage and Truffle Oil

A savory soup featuring roasted butternut squash, aromatic sage, and a drizzle of rich truffle oil, perfect for a cozy evening.

Approximately 1 hourServes 4
Roasted Tomato Soup
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Ingredients

  • 2 butternut squash (about 3 lbs)
  • 2 shallots, minced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 cinnamon stick
  • 1/4 stick butter, plus 3 tablespoons
  • 1/2 apple, minced
  • 28-30 oz chicken stock or vegetable stock
  • Salt and pepper
  • Sage leaves (3 per serving)
  • Truffle oil

Preparation

  1. 1.Preheat oven to 425°F.
  2. 2.Line a baking sheet with parchment paper.
  3. 3.Halve the squash lengthwise and remove seeds.
  4. 4.Season cut side with salt and pepper.
  5. 5.Place squash cut side down, coat skin with olive oil, and roast for 30 minutes.
  6. 6.Scoop roasted squash into a bowl after it cools slightly.
  7. 7.In a pot, sauté shallots, apples, celery, and carrot in 1/4 cup butter until soft, about 4-5 minutes.
  8. 8.Add roasted squash and chicken or vegetable stock (20-28 oz).
  9. 9.Add cinnamon stick and simmer for 30 minutes.
  10. 10.Remove cinnamon stick.
  11. 11.Blend the mixture until smooth using a hand emulsifier or blender.
  12. 12.Flash-fry sage leaves in 3 tablespoons of browned butter.
  13. 13.Plate the soup, add fried sage leaves, and drizzle with truffle oil.