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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Fried Sage and Bacon

Pairs with Saratoga Still Spring Water

This roasted butternut squash soup is a signature fall and winter recipe. It's creamy and mild with bursts of umami flavor and texture from the bacon. It pairs best with Saratoga® Still Water served at room temperature. The mild minerality of Saratoga® will complement the mild, sweet flavors of the soup, and won’t overpower the flavors from the sage.

Serves 8-12 People   ·   Cook in 2 Hours

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For the Butternut Squash

3 butternut squash, peeled, seeds removed, and cubed

6 tbsp pure maple syrup

3 tbsp olive oilto taste

Kosher salt

For the Soup

4 shallots, chopped

12 large garlic cloves, chopped

6 fresh sage leaves

6 tbsp olive oil

9 cups vegetable broth

½ tsp ground nutmeg

¾ tsp ground ginger

6 tbsp unsalted butter

¼ cup heavy cream

to taste salt and pepper

For Serving

1 package bacon, cooked and crumbled

1 bunch fresh sage leaves


Step One

Preheat the oven to 400 degrees. In a large bowl, toss cubed butternut squash, olive oil, maple syrup, and a sprinkle of kosher salt until squash is evenly coated. Arrange in a single layer on a large roasting pan, and roast for 30-40 minutes, flipping halfway through, until the squash is fork tender. Remove and set aside.

Step Two

In a large soup pot, heat olive oil over medium heat. Add in shallots and cook until soft, and then add the sage and garlic and cook until fragrant, about 1-2 minutes. Add vegetable broth and roasted squash. Bring to a boil.

Step Three

Using an immersion blender purée the soup. Season with nutmeg, ginger, salt, and pepper. Taste to adjust seasoning. Add in butter and stir until combined. Let simmer for 10-15 minutes on low heat, stirring occasionally.

Step Four

While the soup is simmering, fry your sage leaves on low for about 5 seconds per side.

Step Five

Add heavy cream and stir until combined. Taste and season with salt and pepper as needed.

Step Six

Serve hot and topped with a dash of heavy cream, fried sage leaves, and crumbled bacon.