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Categories:
olive oil yellow onion butternut chicken broth cayenne pepper kosher salt freshly ground black pepper weight Cream Cheese butter sage
Viewed: 39 - Published at: 7 years agoIngredients
- 2 Tablespoons Olive Oil
- 1 whole Yellow Onion, Chopped
- 3 pounds Butternut Squash, Peeled, Seeded And Chopped
- 4 cups Low Sodium Chicken Broth
- 1/8 teaspoons Cayenne Pepper
- 1 teaspoon Kosher Salt
- 1/2 teaspoons Freshly Ground Black Pepper
- 8 ounces, weight Cream Cheese, At Room Temperature
- 1/2 sticks Unsalted Butter
- 2 Tablespoons Chopped Sage Leaves
Method
- 1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for about 4 minutes, until soft. Add the squash, chicken stock, and cayenne pepper. Season with the salt and pepper and bring the mixture to a boil. Reduce the heat to low and simmer for 20 to 30 minutes, until the squash is very tender. Season with additional salt and pepper if needed.
- 2. Remove from the heat and add the cream cheese, stirring until completely melted. Using an immersion blender, puree the soup until thick and smooth.
- 3. Meanwhile, melt the butter in a small skillet over medium heat, cooking just until the butter begins to brown. Stir in the sage and remove skillet from the heat.
- 4. Ladle the soup into bowls and drizzle each with some of the sage brown butter.
