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– 2 large butternut squash (yields about 8 cups of meat) – 2 large potatoes – 1 shallot – 3 cloves of garlic – 4 tbsps of butter – 1 bunch of sage (for the cooking) – 1 cup of heavy cream – 6 cups of chicken stock (or 6 cups of water and 1 chicken bouillon cube) For the Crispy Sage Garnish – 8 sage leaves – 2 tbsps of olive oil – 4 tbsps heavy cream
Roasting the butternut squash before making the soup brings out a richer, more pronounced butternut squash taste. Slice the top off of the squash and then quarter it by slicing first in half across the middle (the narrow part that is easiest to cut) and then slicing each half lengthwise. Peel the skin off of the squash using a vegetable peeler. Set the squash pieces on a roasting pan and drizzle with olive oil. Cover with aluminum foil and cook in a 350 degree oven for 1 hour.
On medium heat melt the butter. Add in the sage bunch, the garlic and the shallot. Sautée until the shallots become translucent being careful not to let the butter get too hot. If the butter starts to brown, bring the temperature down. Remove the bunch of sage using a pair of tongs. Now, add the potatoes and the chicken bouillon. Stir. While the soup comes to a simmer, chop the roasted butternut squash into smaller pieces and add them to the soup pot. Stir. Let the soup simmer for 30 minutes.
Le Chef taught me the most incredible trick for making perfect crispy sage - in the microwave!! Step one: Cover a large microwave safe bowl tightly with plastic wrap (nothing should be in the bowl) Dip each sage leaf in olive oil on both sides. Set the individual leaves on top of the plastic wrap, spaced apart.
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