Butternut Squash Potage
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
A velvety, golden soup enriched with roasted butternut squash, caramelized onions, and a hint of sage, finished with a drizzle of crispy sage oil for elegant simplicity.
Ella x
Ingredients
- 800 gbutternut squash(peeled, seeded, and cubed)
- 200 gyellow onion(roughly chopped)
- 750 mlvegetable stock
- 100 mlcoconut milk
- 12fresh sage leaves
- 2garlic clove(minced)
- 60 mlextra virgin olive oil
- 5 gsea salt
- 2 gblack pepper
- 1 gnutmeg(freshly grated)
- 15 gwhite miso paste
Detail level
Instructions
- 1
Heat 40 ml of olive oil in a large pot over medium heat. Add chopped onion and cook for 8-10 minutes, stirring occasionally, until deeply golden and caramelized.
Tip: Don't rush this step—caramelizing the onions creates the soup's natural sweetness and depth.
- 2
Add minced garlic and cook for 1 minute until fragrant, then add the cubed butternut squash and stir to coat with oil.
- 3
Pour in the vegetable stock and bring to a simmer. Cook for 18-20 minutes until the squash is completely tender and easily pierced with a fork.
- 4
Remove from heat and blend the soup until completely smooth using an immersion blender, or transfer in batches to a food processor.
Tip: For an extra-silky texture, pass the blended soup through a fine sieve.
- 5
Stir in the coconut milk, white miso paste, nutmeg, salt, and pepper. Gently reheat without boiling, stirring until the miso is fully dissolved.
Tip: The miso adds umami depth—dissolve it in a spoonful of warm soup before stirring into the pot to prevent lumps.
- 6
While the soup finishes heating, heat the remaining 20 ml of olive oil in a small pan over medium-high heat. Add 8 sage leaves and fry for 2-3 minutes until crispy and aromatic, then remove to a paper towel.
- 7
Ladle the potage into bowls and garnish each with crispy sage leaves, a light drizzle of sage-infused oil, and a crack of fresh black pepper.
Tip: Serve immediately while the soup is warm and the sage is still crispy.
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