Best 7 Butternut Squash Soup With Parmesan And Fried Sage Leaves Recipes

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When the cool breezes start wafting through the air, signalling the arrival of fall, it's time to warm up your kitchen with a comforting and delicious soup. Butternut squash soup is a classic dish that embodies the flavors of the season. With its smooth, velvety texture, inviting aroma, and vibrant orange hue, this soup is a feast for the senses. The addition of Parmesan cheese and crispy fried sage leaves elevates this humble soup into a culinary masterpiece that will satisfy your cravings and leave you feeling cozy and content.

Let's cook with our recipes!

CREAMY BUTTERNUT SQUASH & SAGE SOUP



Creamy Butternut Squash & Sage Soup image

I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. -Nithya Kumar, Davis, California

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 16

4 cups cubed peeled butternut squash
1 tablespoon olive oil
2 tablespoons minced fresh sage
1/4 teaspoon salt
1/4 teaspoon pepper
SOUP:
1 tablespoon olive oil
2 tablespoons butter, divided
1 medium onion, chopped
1 garlic clove, minced
3/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
4 cups water
1 medium sweet potato, chopped
1 medium carrot, chopped

Steps:

  • Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.

Nutrition Facts : Calories 255 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 659mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN



Butternut Squash Soup With Sage and Parmesan image

Provided by Moira Hodgson

Categories     soups and stews, appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 Spanish onion, diced
3 stalks celery, diced
2 leeks, white part only, coarsely chopped
4 garlic cloves, sliced thin
1 1/2 quarts vegetable or chicken stock
1/4 pound Parmesan piece or rinds
2 butternut squashes, peeled and cubed
3 leaves fresh sage, chopped
1 bay leaf

Steps:

  • Melt the butter in a large stock pot over medium heat. Add the onion, celery, leeks and garlic and cook them until they are soft.
  • Add the vegetable or chicken stock, Parmesan pieces or rinds and simmer 15 to 20 minutes. Add the butternut squash, sage, bay leaf, salt, pepper, nutmeg and cayenne. Cook until the squash is tender (about 10 to 15 minutes).
  • Remove the bay leaf and the cheese and puree one quarter of the soup in a food processor and return it to the stock pot (the cheese -- not the rind -- can be crumbled or grated as a garnish for the soup). Heat through and correct seasoning. Garnish the soup with scallions and serve. Pass the freshly grated Parmesan separately.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 634 milligrams, Sugar 10 grams, TransFat 0 grams

BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES



Butternut Squash Soup with Parmesan and Fried Sage Leaves image

Categories     Soup/Stew     Parmesan     Butternut Squash     Fall     Sage     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

3 tablespoons butter
1 onion, coarsely chopped
1 tablespoon chopped fresh sage
1 2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)
5 cups canned low-salt chicken broth
1/3 cup freshly grated Parmesan cheese
24 fresh sage leaves

Steps:

  • Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
  • Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.

WINTER SQUASH SOUP WITH FRIED SAGE LEAVES



Winter Squash Soup with Fried Sage Leaves image

Provided by Deborah Madison

Categories     Soup/Stew     Garlic     Onion     Side     Bake     Vegetarian     Dinner     Lunch     Ricotta     Squash     Winter     Healthy     Sage     Thyme     Fontina     Simmer     Boil     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 11

2 1/2 to 3 pounds winter squash
1/4 cup olive oil, plus extra for the squash
6 garlic cloves, unpeeled
12 whole sage leaves, plus 2 tablespoons chopped
2 onions, finely chopped
Chopped leaves from 4 thyme sprigs or 1/4 teaspoon dried
1/4 cup chopped parsley
Salt
freshly milled pepper
2 quarts water or stock
1/2 cup Fontina, pecorino, or ricotta salata, diced into small cubes

Steps:

  • Preheat the oven to 375° F. Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with the garlic, and place them cut sides down on a baking sheet. Bake until tender when pressed with a finger, about 30 minutes.
  • Meanwhile, in a small skillet, heat the 1/4 cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute. Set the leaves aside on a paper towel and transfer the oil to a wide soup pot. Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes. Scoop the squash flesh into the pot along with any juices that have accumulated in the pan. Peel the garlic and add it to the pot along with 1 1/2 teaspoons salt and the water and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, simply add more water to thin it out. Taste for salt.
  • Depending on the type of squash you've used, the soup will be smooth or rough. Puree or pass it through a food mill if you want a more refined soup. Ladle it into bowls and distribute the cheese over the top. Garnish each bowl with the fried sage leaves, add pepper, and serve.

BUTTERNUT SQUASH AND PARMESAN SOUP



Butternut Squash and Parmesan Soup image

Make and share this Butternut Squash and Parmesan Soup recipe from Food.com.

Provided by Queen uh Cuisine

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 onions, roughly chopped
1 garlic clove, roughly chopped
1/2 teaspoon chili flakes (optional)
3 tablespoons olive oil
2 medium butternut squash
4 1/2 cups chicken stock
1 bay leaf
3 sprigs fresh parsley
1 piece parmesan rind (I use several)
1/2 cup creme fraiche
salt & freshly ground black pepper
parmesan cheese, roughly shaved to serve

Steps:

  • Gently fry onions, garlic, and chili flakes in olive oil in a large saucepan for about 10 minutes, or until soft and golden.
  • Meanwhile cut off the tough skin of the butternut squash. Scrape out and discard the seeds, then roughly chop the flesh and stir it into the sauteed onions. Cover and continue to cook, stirring occasionally, until the squash begins to soften.
  • Add the stock, herbs, and parmesan rind and simmer gently for 45 minutes, or until the squash is meltingly soft.
  • Discard the herbs and Parmesan rind, scraping any gooey cheese into the soup.
  • In a blender, (careful with the hot liquids) process the soup, add the creme fraiche, and season to taste.
  • Serve piping hot with Parmesan cheese shavings.

Nutrition Facts : Calories 568.1, Fat 25, SaturatedFat 9.3, Cholesterol 48.9, Sodium 423.1, Carbohydrate 82.2, Fiber 12.3, Sugar 19.1, Protein 13.8

BUTTERNUT SQUASH SOUP WITH SAGE AND SAUSAGE



Butternut Squash Soup With Sage and Sausage image

The is a creamy, slightly sweet, and savory soup that is PERFECT for fall and the holidays! You can buy pre-cut butternut squash at some grocery stores.

Provided by Sarah Waltrip

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14

½ pound spicy bulk breakfast sausage
8 fresh sage leaves
1 pound butternut squash, peeled and chopped
2 stalks celery, chopped
2 small carrots, chopped
1 small onion, chopped
¼ cup sherry
3 cups chicken broth
1 cup beef broth
2 tablespoons brown sugar
¼ teaspoon pumpkin pie spice
¼ cup half-and-half
freshly ground black pepper, or to taste
4 teaspoons sour cream

Steps:

  • Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
  • Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
  • Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 28.5 g, Cholesterol 40.1 mg, Fat 15.3 g, Fiber 3.6 g, Protein 10.7 g, SaturatedFat 6 g, Sodium 840.9 mg, Sugar 11.4 g

BUTTERNUT SQUASH SOUP WITH SAGE



Butternut Squash Soup with Sage image

Swanson® Chicken Broth is mixed with sauteed golden squash, sweet apples, onions and seasonings for a silky-smooth soup that is decorated with fried sage leaves.

Provided by Allrecipes Member

Time 45m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 ½ pounds butternut squash, peeled and seeded and cut into 1-inch cubes
2 medium Granny Smith apples, cored and sliced
1 large onion, chopped
1 tablespoon sugar
1 teaspoon ground coriander
¼ teaspoon cayenne pepper
3 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 tablespoon butter or margarine
12 leaf (blank)s fresh sage leaves

Steps:

  • Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.
  • Add broth. Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.
  • Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
  • Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 51 g, Cholesterol 11.4 mg, Fat 7.2 g, Fiber 8.1 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 754.3 mg, Sugar 19.9 g

Tips:

Choose the right butternut squash:
  • Look for ones that are firm, heavy for their size, and have a deep orange color.
  • Avoid any squash with soft spots, bruises, or blemishes.
Roast the squash properly:
  • Cut the squash into evenly sized pieces for even cooking.
  • Toss the squash with oil and season it before roasting.
  • Roast the squash until it is tender and slightly caramelized.
Make a flavorful broth:
  • Use a combination of vegetable broth and water for a light and flavorful broth.
  • Add aromatics like onion, celery, and garlic to the broth for extra flavor.
  • Simmer the broth for at least 30 minutes to allow the flavors to meld.
Blend the soup until smooth:
  • Use an immersion blender or a regular blender to blend the soup until it is smooth and creamy.
  • If using a regular blender, work in batches and be careful not to overfill the blender.
Garnish the soup with Parmesan and fried sage leaves:
  • Grated Parmesan cheese adds a rich and nutty flavor to the soup.
  • Fried sage leaves add a crispy and savory touch.

Conclusion:

This butternut squash soup is a delicious and comforting dish that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. With its rich and creamy texture, this soup is sure to be a hit with everyone at your table. Serve it with a side of crusty bread or a salad for a complete meal.

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