Caramelized winter squash, creamy leeks, and fresh sage come together in this beautiful and naturally creamy Roasted Butternut Squash soup. For added flavor, texture, and elegance, top each serving with creme fraiche, roasted pumpkin seeds, and fried sage leaves!
1large leek, white and light green parts onlydiced (roughly 2 cups)
2teaspoonsfinely chopped fresh sage leaves
1quart (4 cups)low-sodium chicken broth
fried sage leaves
creme fraiche drizzlesee notes below
roasted pumpkin seeds
Preheat the oven to 425°F (220°C). Trim the ends of the squash - so that it can stand flat on your cutting board - and carefully slice lengthwise in half. Scoop out and discard the seeds and membranes. Brush the cut sides with extra virgin olive oil, season with salt and pepper, and place cut-side down on a half sheet pan. Roast for 45 to 55 minutes, or until very tender and caramelized. Let cool slightly, then scoop out the flesh (discarding the skin). Set aside for later.
Meanwhile, combine the butter and olive oil in a large soup pot and place over low heat. Once lightly bubbling, add the leeks and a generous pinch of salt and pepper. Cook, stirring occasionally, until the leeks are very soft, about 10 to 12 minutes. Add a splash of water if necessary so that the leeks do not gain color.
Add the garlic and sage to the pot and cook for an additional minute, stirring frequently, or until fragrant. Add the reserved roasted butternut squash and chicken broth, and bring to a simmer. Simmer for 10 to 15 minutes, or until the flavors have melded together. Remove from the heat.
Using an immersion blender (or transfer the soup to a high-powered blender, then transfer back to the pot), blend the soup directly in the pot until very smooth and creamy. Season to taste with salt and pepper.
Serve and garnish with fried sage leaves, creme fraiche, and roasted pumpkin seeds (see notes below for more detail).
Tips for Success:
To fry sage leaves, heat a thin layer of olive oil in a small skillet over medium heat until hot. Add a few sage leaves at a time, cooking until they are crisp. Using a slotted spoon, transfer the fried leaves to a paper-towel lined plate and season lightly with salt. Allow to cool completely.
For a creme fraiche drizzle, thin a dollop of creme fraiche with a teaspoon of cold water. Stir to combine, then drizzle with a soup.
Feel free to use store-bought roasted pumpkin seeds for this recipe! They add great texturea and any leftovers make for a great snack.