Butternut Squash Soup with Roasted Red Pepper Drizzle and Sage
This Butternut Squash Soup with Roasted Red Pepper Drizzle and Fried Sage is a perfect holiday soup that can be enjoyed year round. Sautéed onions, butternut squash and herbs get simmered, puréed and a drizzle of roasted red pepper and fried sage top it off.
In a stock pot melt butter and sauté the diced onion until translucent. Add the diced butternut squash and cook on medium heat until soft, several minutes.
Season with salt, pepper, thyme and sage. Add the chicken stock and simmer for 15 minutes. Add to blender, food processor or Vitamin to purée until smooth.
While soup is cooking blacken a red bell pepper over an open flame. Remove blackened skin, seeds and inner membrane. Purée until smooth and set aside.
Heat the olive oil in a small sauté pan and quickly fry for one minute. Drain on paper towel.
Laddle soup into bowls, add a dollop of yogurt or sour cream, drizzle with red pepper purée and top with fried sage leaves. Serve immediately.