Sticky sweet caramelized goodness. Are you salivating yet? If not, then the smell of the butternut squash roasting in the oven with sage and garlic most defnitely will get you to.
If you have friends over they will be begging you to let them eat it straight out of the oven. It smells and tastes that good. There is a risk that the squash never makes it into this soup. Stay strong. The result is worth it.
When you take this out of the oven the butternut squash will be a beautiful golden brown color, the garlic will be sticky and sweet, and the sage will be fragrant and crispy. All together, these 3 simple ingredients become something incredible. You could use this combination for all types of different dishes.
On this day, I chose to put a soup together using white beans and kale. Easy to make and incredibly delicious. This soup will warm your soul.
The white beans give the broth a little bit of a creaminess. When you drop the chopped kale into the hot pot of soup it will become a beautiful vibrant green.
Don't forget to rub the sage leaves. Rubbing them brings out there incredible flavor. Do as little test. Smell the sage before rubbing it. Then give it a rub. Either by rubbing the individual leaves with your fingers or just rub the whole sprig between your hands as though you were trying to light a fire with 2 sticks. Now give the sage a sniff. Boom. See what I am talking about? Magic.
If you are someone who likes spiciness, feel free to add more cayenne pepper. I defintely used more than what I wrote in the ingredients in the recipe, however, not everyone like spicy soup. I personally love the cobination of the sweet and spicy here. i sprinkled a generous pinch of cayenne over my bowl after I served it. Do as you please.
I hope you enjoy this one. Don't forget to keep the butternut squash seeds and roast them as a snack.
Sage & Garlic Roasted Butternut Squash, Kale & White Bean Soup
1 medium butternut squash, peeled, seeded and cut into bit size pieces
8-10 cloves of garlic, unpeeled
a few sprigs of fresh sage, leaves picked and rubbed
drizzle of olive oil
sea salt and pepper
1 large onion, chopped
1 celery rib, diced
1 large carrot, diced
1 can white kidney beans, drained and rinsed
4 cups (packed) kale, stems removed, roughly chopped
5 cups water or vegetable broth
1/2 tsp cayenne pepper (or to taste-some like it hot)
Sea salt and black pepper
1 tablespoon of olive oil for sautéing
Preheat oven to 400 degrees F.
In a large bowl, combine the butternut squash, garlic, and sage. Drizzle with olive oil and sprinkle with sea salt and pepper.
Roast in the oven for 35-40 minutes until golden brown, turning a few times throughout.
When there is approximately 10 minutes of roasting left it is time to start cooking your other ingredients.
In a large soup pot, on medium heat, add the olive oil, onion, celery, carrots with a little salt and pepper. Sauté for 8-10 minutes until vegetables soften and are translucent.
Remove the squash from the oven. Squeeze the garlic out of it’s skin and chop or mash. Add the roasted garlic, white beans, cayenne pepper and water or vegetable broth to to the pot.
Cover with top askew to leave room for steam to escape. Bring to a boil. Reduce heat to medium and simmer for 20 minutes.
Add the chopped kale to the pot and mix all together. Option to remove from heat now or cook for a few minutes with kale. I prefer to remove from heat at this point. The heat of the soup will steam the kale nicely and it will become a beautiful vibrant green color.
Taste the broth and adjust salt and pepper to taste.
Serve in bowls with fresh crusty whole grain bread, if like me, you still enjoy a fresh loaf of quality bread from the local bakery.
Powered by Facebook Comments