Roasted Butternut Squash + Sage Potage
Settling into fall always feels a little bit like coming home. It’s a time for coziness and comfort food, wood stove fires, and the scent of cinnamon for days. I love it for its root vegetables and earthy flavors, and soup is an absolute must. Especially here in the northwoods, where winter comes quick.
Ironically, this potage is a dish that reminds me so much of Okinawa - a place where winter doesn’t exist and fall is still a time for floating in the ocean. BTW, you’ll quickly find that it is hard for me not to reference Okinawa in a single post. It is such a special place to me, and having lived there for the better of six years, it’s a place where so much of my inspiration and not-so-distant memories come from. And this soup especially, reminds me of the cafes I used to frequent on a weekly basis, where the staff knew my order the moment I walked through the door. Though it was the kabocha squash (Japanese pumpkin), not the butternut squash, that was so ubiquitous. I’d often try to mimic some of the dishes at home, but they always tasted better enjoyed in a lonely cafe down a winding path, tucked between the banyans and palms. Jazz was almost always playing, and on rainy days, it felt like another universe. In Okinawan tradition, meals were often served in large variety - an abundance of colors, textures, and flavors. Pickles, salads, vegetables of all kinds, soups, and of course, a generous serving of rice. My favorite, a turmeric and rosemary brown rice sprinkled with vibrant pink pepper flakes.
This soup, in particular, is great for one of those rainy (or snowy) days, when you have nothing but time on your hands. There are several steps, albeit simple ones, but the soup does require some attention. Once everything is prepared and mixed, I let it simmer for a good hour or more, which concentrates the flavors beautifully. You could call it a small labor of love, but it is well worth it and it will feed your soul for several meals.
And, if you’re feeling extra ambitious, you could top it with some homemade croutons, which also make for a lovely little snack.
The epitome of an autumn meal - this slow-simmered, creamy soup will keep you toasty warm and cozy. It’s wonderfully balanced, hearty, and can easily be adapted to your squash of choice, though the butternut is decidedly pretty delicious. For a rich and deep flavor, the key is to simmer the roasted squash with the rest of the soup mixture for at least an hour before blending. Make a day ahead for an even deeper flavor. Curl up with a book and enjoy!
Roasted Butternut Squash + Sage Potage
serves 8 | dairy-free, gluten-free
Prep Time: 15 minutes
Cook Time: 1 hour, 40 minutes
Total Time: ~ 2 hours
Ingredients:
1 large butternut squash (~2-3 lbs.)
3 tbsp olive oil, divided
1/2 tsp salt
freshly ground pepper
1 large yellow onion, chopped
2 medium-sized carrots, chopped
2 celery stalks, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh sage, chopped
4 cups vegetable broth
For serving (optional):
homemade croutons
pepitas
Method:
Preheat the oven to 400 degrees F.
Using a large knife, cut the butternut squash in half lengthwise. Scoop out seeds (option to reserve for roasting).
Brush squash with 1 tbsp olive oil and sprinkle with salt and freshly ground pepper. Place face-down on baking sheet and roast for approximately 35-40 minutes, or until soft and tender. Prepare the other ingredients and store in fridge until ready to use.
Using oven mitts, remove the butternut squash carefully from the oven and let cool slightly. Scoop out the butternut squash and discard (or compost) the skin. Set aside.
Heat 2 tablespoons olive oil in a large stove pot or dutch oven on medium heat. Add the onion, a dash of salt and freshly cracked pepper, and sauté until onions are fragrant and translucent, about 3-5 minutes. Add the carrots, celery, parsley, and sage and sauté for another 5 minutes. Lastly, add the butternut squash and stir well for a couple more minutes until everything is combined well.
Add the vegetable stock and bring mixture just to a boil. Reduce heat to low and let simmer for up to an hour.
Once the mixture has simmered for the desired length, remove from heat. Then, in batches (or using an immersion blender), blend the mixture until smooth. Important: If using a regular blender or food processor, let the soup cool for at least 15 minutes before blending and don’t fill the blender more than half full. If using an immersion blender, make sure the blades are completely submerged in the mixture before blending.
Pour the blended mixture back into the pot and warm to desired temperature. Serve with pepitas, croutons, and freshly ground pepper, if desired.
Notes:
If time is of the essence, you could also use cubed butternut squash, sautéing it with the mixture rather than roasting it. Then, simmer for about 20 minutes with the vegetable stock.
