Soups & Stewsciaoflorentina5.0
Butternut Squash Leek Soup Recipe with Crispy Sage
The most rustic and hearty butternut squash leek soup with crispy sage leaves and a drizzle of cream.
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
- skillet
- bowl
📝 Preparation Steps
1
In a large soup pot add a lug of olive oil over medium flame. Add the rinsed leeks and saute until wilted, bout ⏱️ 20 minutes.
leek (extra large, sliced and rinsed well)1
2
Add 2 sage sprigs and the butternut squash cubes to the leeks and cover with the water. Bring to a simmer, add the sea salt and cover with a lid. Cook for about ⏱️ 30 minutes until the butternut squash is cooked through but still al dente not mushy.
butternut squash (cubed)1leek (extra large, sliced and rinsed well)1
3
Using a hand held immersion blender puree the soup to your linking, but try to keep some rustic textures going. Adjust seasonings to your taste with more sea salt at the point.
4
Meanwhile melt the butter in a large skillet on medium low flame. Add the sage leaves and crisp them up in the butter for about a minute making sure not to burn them
5
Transfer the sage to a paper towel lined plate to drain. Sprinkle with a pinch of sea salt.
6
Laddle the soup into bowls and serve with the crispy sage leaves on top and a good sprinkling of red pepper flakes and freshly cracked black pepper.
red pepper flakes2 tsp
7
Serve garnished with a drizzle go heavy cream and crusty bread.
heavy cream (optional)3 tbsp
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