Every year as autumn rolls around, there are a lot of recipes I look forward to making and eating. And this is most certainly one of them. I ADORE this soup. We’ve been enjoying it with farm fresh squash for years now, and I’ve only recently considered sharing the recipe. It’s really nothing crazy or unique, it’s just a cozy reliable dinner.
And you guys, I REALLY like this soup. Like I feel like there isn’t enough emphasis on that fact. If you ask my friends, I talk about this soup kind of a lot. If anyone ever asks if I want something in particular for dinner, this is my answer. I love this soup.
Honestly, I love anything with squash. I eat an alarming amount of squash this time of year. But it’s good for you so I see no problem. Squash, sage, apple, and mushrooms are heavily consumed in my house at this time of year. I don’t know if anyone else actually likes these flavors, but I do so therefore everyone must agree.
Last week it rained pretty much everyday. There was some major flooding, but it created such cozy vibes. Not the flooding part, just the raininess. It was a pretty good week, especially because I had Friday off. Also, I went to Trader Joes. I know that doesn’t sound exciting to most, but I was pumped. I went a little crazy and now have a LOT of fall foods in my possession, but that’s ok by me. I will say, it was kind of stressful because I didn’t know the store well and there were a LOT of people there. It was every man for himself.
Ok anyway, back to the soup. It’s Sunday right. Soooooo, soup Sunday anyone?
Describe this Soup to Me
Taste: The highlight in this soup is obviously the squash. So we keep the other flavors minimal so they don’t get in the way. A few complimenting spices, a touch of pumpkin puree, and a roasted shallot do the trick. As for the topping, salty sage brown butter is drizzled over the soup, plus the popcorn for the perfect harmony of cozy flavors.
Texture: The soup is sort of creamy, even though it doesn’t have any cream in it. Then it gets topped with crispy sage, and delicate popcorn for the perfect texture balance as well.
Ease: I won’t lie, prepping butternut squash kind of sucks and takes a long time. But after that, it’s smooth sailing. Just roast up the squash, blend it with some water and pumpkin, and then heat that up while we make the toppings. And that’s it!
Do I Have to Use Butternut Squash
Nope! I’ve made this soup with a mix of squashes. Butternut it best, but honey nut, carnival, Kabocha, or even pumpkin also work! However, I wouldn’t recommend using spaghetti squash or anything of the like because of its stringy texture.
Can I Skip the Topping?
Nope. I don’t have a lot of rules in the kitchen, but NEVER EVER skip the topping. The brown sage butter is what really makes this, and it’s just not the same without the popcorn. They are simple additions that take practically no time, but they make a world of difference.
Anyway, happy Sunday! I hope you enjoy a bowl of soup today. And stay tuned because you all know what month it almost is…
The Very Best Butternut Squash Soup
Ingredients
Method
- Preheat the oven to 400℉.
- Place the chopped butternut squash and halved shallot on a large baking sheet. In a small bowl, toss together the coriander, cayenne, and sugar. Drizzle the squash and shallot with olive oil and sprinkle the spice mix on top. Toss until evenly coated.
- Cook for 25-30 minutes or until the squash is tender. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a blender. Add the pumpkin puree and water, and blend until smooth. Pour the soup into a large pot and bring to a simmer over medium heat. Season with salt and pepper to taste. Allow the soup to simmer while we make the brown sage butter.
- Add the butter and sage to a small saucepan. Let the butter melt, and then continue cooking until it starts to sizzle and foam. Stir constantly as the butter begins to brown and the sage is crisping. Once golden brown, remove from the heat.
- Divide the soup into serving bowls, top with a handful of fresh popcorn, and drizzle over the sage brown butter, making sure each bowl has a couple pieces of the crispy sage. Enjoy!