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Categories:
butter onion garlic cinnamon salt sage butternut sweet potato vegetable stock water croutons baguette butter parsley
Viewed: 42 - Published at: 3 years agoIngredients
- FOR THE SOUP:
- 2 Tablespoons Butter
- 1 whole Medium Onion, Roughly Chopped
- 2 whole Garlic Cloves, Minced
- 1 teaspoon Cinnamon
- 1/4 teaspoons Cayenne Pepper
- 1 pinch Sea Salt And Pepper
- 6 whole Sage Leaves
- 2 pounds Butternut Squash, Peeled, Seeded And Cut Into 1" Cubes
- 1 whole Large Sweet Potato, Peeled And Cut Into 1" Cubes
- 4 cups Vegetable Stock
- 1 cup Water, Plus More For Consistency, If Needed
- FOR THE CROUTONS:
- 4 slices Baguette
- 2 Tablespoons Butter
- 1 Tablespoon Parsley And Sage
Method
- 1. Melt butter in a medium saucepan over medium heat. Add onion, garlic, cinnamon, cayenne and a pinch of salt. Cook, stirring often, until onion is softened, about 5 minutes.
- 2. Add in the sage, squash, sweet potatoes, stock and water. Bring to a boil, then reduce heat to a simmer, and cook until squash is tender, roughly 15 minutes. Then remove it from the heat and let it cool for a few minutes.
- 3. Working in batches, puree the soup in a blender until smooth. Return the puree to the pot and heat it. Add more water to adjust consistency, or serve. Season with salt and pepper.
- 4. Meanwhile, make the croutons. Using a small bowl, add in butter and herbs and mix. Brush onto four baguette slices and toast them under the broiler in your oven just until nicely toasted. Serve on top of soup.
