Butternut Squash Soup with Crispy Sage and Panko with Amanda Haas
Butternut Squash Soup is such a classic fall recipe that can be a beautiful first course to any meal or served as the entree alongside a green salad for a delicious weeknight meal. In addition, it can be made a few days in advance and reheated over low heat when ready to serve. If you make it in advance, the bread crumb mixture can be made the day of serving and held at room temerpature until ready to serve.
Cooking Steps
1. Add the Oil While Preheating the Pot
Add the oil then preheat the pot to 300°F/ 150°C (medium).
- Extra Virgin Olive Oil1 Tbsp.
2. Add and Toast the Garlic and Sage
Cook the aromatics for 2 minutes or until the garlic begins to toast slightly.
- Garlic Clove(finely chopped)½
- Fresh Sage Leaves(finely chopped)2 tsps.
3. Add and Toast the Panko and Almonds
Add to the aromatics and cook for 1- 2 minutes or until the panko has slightly toasted.
- Gluten Free Panko Bread Crumbs(or plain panko bread crumbs)¼ cup
- Marcona Almonds(roughly chopped)⅛ cup
4. Season the Soup Garnish
Season the bread crumbs with salt, pepper, and sherry vinegar, turn the heat off and transfer to a paper towel lined plate.
- Kosher Salt1 pinch
- Black Pepper(freshly cracked)5 turns
- Sherry Vinegar½ tsp.
5. Add the Oil While Preheating the Pot
Wipe the pot then add the oil and preheat the pot to 325°F/ 165°C (medium).
- Extra Virgin Olive Oil2 Tbsps.
6. Add and Cook the Vegetables
Cook the vegetables for 5 minutes or until translucent with little to no color.
- Shallots(thinly sliced)½ cup
- Garlic Clove(peeled, whole)1
- Celery(thinly sliced)1 cup
- Red Onion(thinly sliced)¼ cup
7. Season the Vegetables
Stir to combine.
- Kosher Salt½ tsp.
8. Add and Toast the Spices
Cook the spices for 1 minute or until the aromas have intensified and the vegetables begin to brown slightly.
- Chili Flakes2 pinches
- Fennel Seeds½ tsp.
9. Add and Roast the Squash
Roast the squash for 5 minutes or until it begins to slowly change in color.
- Butternut Squash(medium dice)5 cups
10. Add the Ingredients and Simmer the Soup
Stir to combine and cook the soup for about 30-35 minutes or until the squash is tender when pierced with a fork.
- Sherry Vinegar1 tsp.
- Vegetable Stock(or chicken stock)3 cups
- Kosher Salt½ tsp.
- Black Pepper(freshly cracked)10 turns
11. Season the Soup
Stir to combine, then turn off the heat.
- Lemon Juice¾ Tbsp.
- Kosher Salt½ tsp.
12. Puree the Soup
Blend the soup in batches with a blender or use a stick blender to puree the soup until smooth.
13. Serve as Desired
Finish each bowl of soup with the toasted bread crumb mixture and a splash of sherry vinegar.
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