Hello, chilly nights! Fall has arrived! It’s like summer forget where to be, and got pushed out of the way by the colours and coolness of autumn. One week ago, we were wearing sandals and tanks, and today we’ve got on wool sweaters and heavy boots.
I’m not complaining 🙂 The change of seasons is perhaps one of life’s most magical moments. Fall arrives, and we all feel the need to cocoon, and to get cozy with the one’s we love. Part of the joy for me with autumn’s arrival is a whole new repertoire of fresh and delicious eats with brand new flavours. Dishes get a little more robust, a little more flavourful, and our home smells decadent after big Sunday roasts!
Below is a recipe I’ve invented for one of my all time favourite soups. My Roasted Butternut Squash and Carrot Soup with Fresh Sage is flavourful and dead easy to make. Roasting your veg always adds a nice dimension to your cooking…I’ve done this before without roasting and there isn’t near the same taste. The absolute must here is the fresh sage…in while it cooks, and then a little sliver chopped up when you serve. It adds to the dimension and interest of the soup, but don’t go overboard…sage can get overwhelming quickly. If you’re unsure, half the recommended amount at the start, and adjust as the soup simmers.
ROASTED BUTTERNUT SQUASH AND CARROT SOUP WITH FRESH SAGE
1 butternut squash, halved
2 large carrots, peeled & halved
1 medium onion, chopped
2 garlic cloves, minced
8 cups low sodium chicken broth
1/4 cup fresh sage, chopped
Kosher salt & fresh pepper, to taste
Extra Virgin Olive Oil (EVOO), for sautéing and drizzling
Immersion blender (I LOVE the Breville Control Grip)
Preheat oven to 350`.
Cut the butternut squash & carrots in half. Place on roasting sheet, and drizzle with EVOO and kosher salt & fresh pepper.
Roast until fork tender, about 30 minutes. Once cooked, peel of skins from butternut squash. Roughly chop both and set aside.
Mince garlic and chop onion, and then place in pot with a few glugs of EVOO. Over medium high heat, sautee until onions are transparent, about 5 minutes.
Put in the chopped butternut squash and carrots. Pour in the chicken broth. Add the fresh sage. Season with kosher salt and fresh pepper to taste. Use the immersion blender to puree the mixture until it is smooth, about 2 minutes.
Let simmer for approximately 20 minutes. To serve, ladle into individual bowls, and top with a sprig of sage, a dollop of sour cream, croutons…you name it! Mangiamo!