- Butternut Squash and Sage Soup
- (Zuppa di Zucca Butternut e Salvia)
For the Soup:
1 and 1/2 tablespoons butter
1 and 1/2 tablespoons extra virgin olive oil
2 cups chopped onions
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh sage
4 cups 1/2-inch cubes peeled seeded butternut squash
1 and 1/2 teaspoons coarse sea salt
1 garlic clove, minced
5 to 6 cups chicken stock or chicken broth
For the Breadcrumbs:
2 crustless slices fresh whole grain wheat bread, torn
4 teaspoons butter
1 tablespoon finely chopped fresh sage
Prepare the Soup:
Melt butter with olive oil in large pot over medium-high heat.
Add onions, parsley, and sage.
Saute until onions are softened, about 5 minutes.
Add squash and coarse salt.
Saute until squash softens and onions are golden, about 5-6 minutes.
Stir 1 minute.
Add 5 cups stock.
Bring to boil.
Reduce heat, cover, and simmer until squash is very soft, about 25 minutes.
Working in batches, puree soup in blender, allowing some texture to remain.
Return soup to pot.
Thin with stock, if desired.
Season with pepper and more salt, if desired.
Prepare the Breadcrumbs:
Place bread in processor.
Blend until fine crumbs form but some slightly coarser crumbs remain.
Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes.
Add breadcrumbs and sage.
Cook until crumbs are crisp, stirring frequently, about 10 minutes.
Remove from heat and cool.
Ladle soup into bowls.
Sprinkle with breadcrumbs. Makes 6 servings.
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