Autumn Squash Soup with Honey and Sage

Autumn Squash Soup with Honey and Sage

This is a very easy, one pot soup that makes a great appetizer or a light lunch.
Prepared on Dinner Television Edmonton, October 10, 2015

IMG_20151008_0526112 tbsp butter or oil
1 medium onion, finely chopped
2 large garlic cloves, chopped
1 litre vegetable or chicken broth, low-sodium
375 gr butternut squash, peel & cut into 1/2″ pieces
375 gr acorn squash, peel & cut into 1/2″ pieces
1/2 tsp rosemary, dried & chopped small
1/2 tsp thyme, dried
1/2 tsp savory leaves, dried
2 tsp sage leaves, rubbed
3 to 4 tbsp cream (optional)
2 tsp honey
cracked black pepper
toasted nuts and seeds: pumpkin, sunflower, pecans, walnuts, pistachios, hazelnuts. etc.

  1. In a large pot over medium heat, sauté onion and garlic until soft and translucent, but not browned, about 10 minutes. (If it browns a bit, it’s not the end of the world – you’ll just have brown bits in your soup.)
  2. Add broth, squash and herbs – bring to a bubble, then reduce heat to medium-low.
  3. Simmer until squash is very tender, about 15 to 20 minutes.
  4. Using an immersion blender, purée soup right in the pot. (If using a regular stand blender, purée in batches, being very careful to firmly hold down the lid covered with a cloth to avoid exploding hot soup.)
  5. Stir in cream (if using) and maple syrup, and bring to simmer. Season with cracked pepper.
  6. Ladle soup into bowls and top each with a nice sprinkle of toasted nuts.

Serves: 4 for a light meal
alternatively: 6 as a starter


Tips, Suggestions & Information

  • Hate peeling squash? Cut in half, remove the seeds and place cut side down in a baking dish. Add water until it comes up the side of the squash halves by about 1/2″. Roast in a 425 degree oven until softened. Remove from oven and carefully scoop out the hot filling. You won’t need as much cooked as raw, so go for about 300 gr-ish of each.
  • You can use just butternut or just acorn squash if you don’t want to buy both. Or try other squashes. The only one that does not work so well is spaghetti squash.
  • Weigh the squash AFTER you peel and seed it – which means you need to buy about 20% extra to account for that.
  • Get a kitchen scale – you can find inexpensive ones at the supermarket or kitchen supply stores. About $15 will get you a good digital scale (don’t get the dial kind, as they are not accurate). Oh, and make sure it uses normal batteries (AA or 9-volt) and not specialty batteries you need to hunt down.
  • You can also use water if you don’t have vegetable or chicken broth – when you fry the onion, add 2 celery stalk and 1 medium carrot, both chopped into very small bits.
  • The soup freezes nicely for quick meals.

Click here for the printer-friendly recipe.