Butternut Squash Soup

Updated at: Thu, 17 Aug 2023 09:47:15 GMT

Step 1

1. In a large bowl, toss together the squash, 1 tablespoon of the oil, the salt, and pepper.

Step 2

2. In the biggest soup pot you have, heat 2 tablespoons of the oil over medium-high heat. Add half the squash, spread it out in one layer (or close to it) and let it sit there (don’t move it) until the underside gets nice and dark brown, 6 to 7 minutes. Using a metal spatula, lift the squash, scraping the bottom of the pot as much as possible, and try to flip the squash, but don’t worry if you don’t flip it all. Continue to cook the squash until the underside is browned, 5 to 6 minutes. Add just enough of the broth to dissolve the sticky bits in the pot and dump it all into a big bowl. Rinse and wipe the pot out and repeat the cooking with the remaining squash and 2 tablespoons oil; only leave this batch in the pot when it’s done.

Step 3

3. Finely chop 4 of the sage leaves and add to the pot. Add the onion and garlic and cook, scraping the bottom of the pan to loosen those yummy browned bits, until the onions are soft and lightly golden, 9 minutes. Add the previous batch of squash and the remaining broth and bring to a boil. Reduce the heat and simmer until the squash is tender and starting to fall apart, about 25 minutes.

Step 4

4. While the soup is simmering, in a small saucepan, heat about 1/2 inch of olive oil over medium heat until shimmering-hot. Working in batches of a few leaves at a time, add the sage to the hot oil and watch them crisp up; it will only take 10 to 15 seconds.

Step 5

You’ll know they’re ready when they stop sizzling but are still a pretty, green, sage-y color. As each batch is done, remove and drain on paper towels.

Step 6

5. Transfer the soup to a blender and blend until almost smooth; a few chunks are okay. (Do this in batches if necessary, and use a towel to protect your hand from hot splashes.) Return the soup to the pot, add the cream, and simmer until warmed through, about 5 minutes.

Step 7

6. Divide the soup among six bowls, swirl a spoonful of cream into each one, and top each bowl with a prosciutto crisp and two crispy sage leaves.

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