Turns out the Starks were right all along, because winter is definitely coming. The summer has been suspiciously pleasant, so I’m a little concerned about what Manhattan has in store for us this year. Personally, I’m just assuming the worst and preparing for a solid six months of hibernation-inducing weather karma.

As soon as the chill begins, you can bet that I’ll be gearing up for my annual soup-a-thon. It’s a very famous and highly exclusive event. In which I make a bunch of soup in my kitchen. Then eat it. Usually alone.

This butternut squash soup is one of my favorite fall and winter go-tos. The flavor combination of the squash, canadian bacon, and sage is so simple, but completely intoxicating. I’m never satisfied with a single batch of this, so don’t be afraid to double (or triple) up. It’s mostly vegetables, so totally healthy-ish… right?

Anyway, you won’t regret your new life with this soup. I promise.

Butternut Squash Soup From Food Baby

Butternut Squash Soup From Food Baby

Butternut Squash Soup From Food Baby

 

Butternut Squash Soup With Crispy Sage
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 3 Tbsp olive oil
  2. 1 butternut squash (2.5-3lbs), cut in half and seeded
  3. 1 medium onion, chopped
  4. 3 slices canadian bacon, finely diced
  5. 3 c chicken stock
  6. ¼ c fresh sage leaves
  7. ½ tsp salt
  8. ½ tsp pepper
  9. 4 tsp heavy cream
Instructions
  1. Place microwave-safe plastic wrap directly onto your microwave plate. Place the squash halves, cut side down, on the plastic wrap. Cook on high for 10-14 minutes, until squash is almost completely cooked through. Set aside to cool.
  2. Heat 1 Tbsp of olive oil in a saucepan or pot. Add onion and canadian bacon, cook until onion is translucent, about 5 minutes. Scoop cooked squash into the saucepan, add broth, and bring to a boil. Reduce heat to simmer, and cook covered for 10 minutes.
  3. Use immersion blender to blend the soup on the pot OR transfer to a food processor and puree mixture on medium speed until smooth. If using food processor, return mixture to pot, stir in salt and pepper.
  4. Heat remaining oil in a separate pan, fry sage leaves over medium heat until crispy (frying them gives them an amazing flavor, trust me!).
  5. Divide soup between four bowls. Top with 1 tsp heavy cream and 3-4 crispy sage leaves.
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