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.
- 3 Tbsp olive oil
- 1 butternut squash (2.5-3lbs), cut in half and seeded
- 1 medium onion, chopped
- 3 slices canadian bacon, finely diced
- 3 c chicken stock
- ¼ c fresh sage leaves
- ½ tsp salt
- ½ tsp pepper
- 4 tsp heavy cream
- 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.
- 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.
- 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.
- Heat remaining oil in a separate pan, fry sage leaves over medium heat until crispy (frying them gives them an amazing flavor, trust me!).
- Divide soup between four bowls. Top with 1 tsp heavy cream and 3-4 crispy sage leaves.