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.
Ingredients
For the Butternut Squash
- 3 butternut squash, peeled, seeds removed, and cubed
- 6 tbsp pure maple syrup
- 3 tbsp olive oil to 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
Preparation
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.
