Since Spring just can't decide if it's time to arrive in this part of the world or not, I've taken advantage of the wet, cold, totally-un-spring-y weather, and have been making soup. Lots of warm soup. You'd think it was winter or something.
Anyhow, this soup is my favorite butternut squash soup I've tried. I've made variations - some with apples, others with mascarpone cheese, and a few with curry. But this simple version I'm sharing today brings out the flavor of the butternut just perfectly so that it is the star. No distractions here - just sweet, earthy squash - accentuated by a touch of sage and a little garlic. Sage is a natural companion to butternut squash, to which pairing I am partial. It's one of my favorite fall flavor combinations. (Ahem... fall? I know, it's May, right?)
So if your neck of the woods is experiencing a delightful sun-shiny springtime, maybe bookmark this soup for use in a few months, and be looking forward to it!
Anyhow, this soup is my favorite butternut squash soup I've tried. I've made variations - some with apples, others with mascarpone cheese, and a few with curry. But this simple version I'm sharing today brings out the flavor of the butternut just perfectly so that it is the star. No distractions here - just sweet, earthy squash - accentuated by a touch of sage and a little garlic. Sage is a natural companion to butternut squash, to which pairing I am partial. It's one of my favorite fall flavor combinations. (Ahem... fall? I know, it's May, right?)
So if your neck of the woods is experiencing a delightful sun-shiny springtime, maybe bookmark this soup for use in a few months, and be looking forward to it!
Notes: I made just a few changes to the recipe - adding a little more garlic and adjusting the roasting method a little. The sage croutons are wonderful, by the way. They add a pleasant crunch. If you are running short on time, you can leave them off, but just plan to make them the next time around - you'll be glad you did.
Adapted from Cooking After Five
