How to make butternut squash soup with burnt butter
The truth about butternut squash? It's incredibly underrated. This versatile vegetable (which helms from the same family as melons and gourds) is sweet, nutty, vitamin A-packed, and more importantly — fat-free. And while you might find it too unfamiliar to cook with, chef and food stylist Clara Rodriguez lets us in on a delicious recipe of butternut squash soup, as taken from her book, The Vibrant Table: Wholesome Recipes from a Food Stylist's Kitchen. Her secret? The presence of a little burnt butter.Be sure to leave a loaf of focaccia toasting in the oven to accompany this glorious bowl — now, that's what we call a match made in heaven.
Butternut squash soup with burnt butter: Here's what you need
1 Onion, roughly chopped
1 Large Leek, trimmed and roughly sliced
2 Celery Stalks, roughly chopped
2 Carrots, peeled and roughly chopped
600g Butternut Squash, peeled, seeded and roughly chopped
4 cups Vegetable Stock
200ml Coconut Milk
100g Salted Butter
½ cup Sage Leaves
Sea Salt and Cracked Black Pepper, to taste
Butternut squash soup with burnt butter: How to make it
1. In a large saucepan, place onion, leek, celery, carrots, squash, and stock. Over medium heat, bring the liquid to a boil and then simmer, partially covered, for 25-30 minutes or until vegetables are soft.
2. Allow it to cool slightly, and then blend until smooth. Return to pan, add coconut milk, and stir to combine.
3. Season with salt and pepper to taste. Set aside and keep warm until ready to serve.
4. Place butter in a small saucepan over medium heat. Cook for 2 minutes or until butter is melted and browned.
5. Add sage and cook for an additional 1-2 minutes or until sage is crispy.
6. Spoon burnt butter and cripsy sage over soup to serve.