Butternut Squash, Sweet Potato and Parsnip Soup with Brown Butter and Sagewww.lessonsinfood.wordpress.com original recipe
- 2 TBL butter
- 1 TBL olive oil
- 1 large onion
- 1 large butternut squash divided
- 1 large parsnip
- 1 large sweet potato
- 16 oz container free-range organic chicken broth
- 1 cup fat free organic milk
- 1/4- 1/2 cup grated parmesan cheese
- salt and pepper
- canola oil
- 10 baby sage leaves or 5 large sage leaves
- 2 TBL butter
Peel butternut squash, sweet potato and parsnip. Cut butternut squash in half, separating the solid neck from the round bottom. Dice the solid neck part for the soup. Dice parsnip and sweet potato.
Hollow the seeds out of the round bottom of the squash and slice into half moons. Place half moons onto a sheet pan and season with salt and pepper and drizzle with canola oil. Roast in a 350 degree oven until tender and carmelized.
Dice onion and saute in large sauce pot with 2 TBL butter and 1 TBL olive oil until softened. Add remaining cubed vegetables and saute 5 minutes. Pour in chicken broth and stir. Cover and simmer 1 hour or until all vegetables are completely tender when pierced. Puree with an immersion blender until completely smooth. Add in milk and half of the parmesan cheese. Taste and adjust seasoning with salt and pepper and remaining cheese. If desired, add more milk to thin soup and re-adjust seasoning.
In a non-stick skillet melt remaining 2 TBL of butter for the topping. Over low heat continue cooking until butter begins to brown and add sage leaves. Fry them in the butter until crisp.
Top soup with roasted butternut squash half moons and drizzle with browned butter sauce and sage leaves.