Monday, October 8, 2012

Butternut Squash Soup with Fried Sage

If you make this soup, it will turn out way more bright and beautiful. Unfortunately, I didn't think to decrease the vegetable broth content, since I used some of my left over butternut squash puree, so mine is quite dark, but this is a great soup and I'm definitely going to make it again and update the pic!

Butternut Squash Soup with Fried Sage
from Divine Cuisine

1/2 medium butternut squash, peeled, seeded, and cubed
1 medium carrot, peeled and cubbed
1 medium yellow onion, diced
1 Tbs. fresh ginger, grated
2 Tbs. olive oil
2 cups vegetable stock
1/4 cup cream (I substituted whole milk)
salt, to taste
pepper, to taste

for fried sage:
7 - 10 fresh sage leaves
1.5 Tbs. self rising flour
2 Tbs. white wine
pinch of salt
1/2 cup vegetable oil, for frying

1.  Pre-heat the 2 Tbs. olive oil in a medium sauce pan and sauté onion, carrot, squash, and ginger 5-7 minutes or until lightly browned.
2. Pour in just enough vegetable stock to cover vegetables, and reduce heat to low. Cover pot and simmer for 30-40 mins or until all vegetables are tender.
3. Transfer soup to a blender and blend until smooth. Return to pot, and mix in cream and remining stock to desired consistency.

for fried sage:
1. Pre-heat oil in a small sauce pan.
2. In a small bowl, mix together flour, wine, and salt. Cover each leaf in batter and fry until JUST golden. Transfer to a paper towel.
Caution: These little guys cook really fast, so be very careful!

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