This Autumn Squash Soup with Multigrain Croutons and Crispy Sage is the ultimate autumn comfort food. When the weather begins to cool down and the leaves begin to fall, I crave this hearty and slightly sweet soup. This soup embodies all of the spicy flavors of fall and the crunchy, buttery croutons and sage make the texture simply perfection. Enjoy!
Autumn Squash Soup with Multigrain Croutons and Crispy Sage
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Main Course
Ingredients
- 1 medium Kabocha squash, halved and deseeded
- 1 medium butternut squash, halved and deseeded
- 2 tbsp EVOO
- 1 large red onion, roughly chopped
- 3 carrots, peeled and roughly chopped
- 1 tbsp honey
- 2 tbsp fresh sage, chopped
- 1-inch piece of fresh ginger, grated
- 1 tsp ground cinnamon
- 3-4 cups water
- Salt and pepper to taste
- Croutons:
- 6 large slices of your favorite multigrain bread, chopped into 1-inch cubes
- 2 tbsp EVOO
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- Crispy Sage:
- 12 fresh sage leaves
- 4 tbsp EVOO
Instructions
- Preheat oven to 400 degrees F.
- Place kabocha and butternut squash halves on baking sheet and roast for one hour.
- Scoop the tender meat of the squash into a large bowl.
- In a large pot, sauté red onion and carrot in two tablespoons of EVOO until they begin to brown slightly. Add the honey, sage, ginger, and cinnamon.
- Add the squash and water. If you want the soup to be on the thicker side, add three cups of water. If you want it to be looser, add all four cups of water. Season with salt and pepper to taste.
- Let simmer for 30 minutes on low heat.
- Remove soup from heat. With a hand immersion blender, blend soup, being carful not to over blend. There should still be some vegetable chunks in the soup.
- Set soup aside.
- Preheat oven to 350 degrees F.
- For the croutons, place multigrain bread pieces on a baking sheet. Drizzle with EVOO, melted butter, and salt. Toss the bread pieces with your hands until every piece is evenly coated. Bake for approximately 15 minutes, or until crispy and golden brown.
- While the croutons are baking, heat four tablespoons of EVOO in a sauté pan. When the oil is hot, add the 12 sage leaves. Let them fry for approximately one minute on each side. You will know they are done once the leaves turn a rich dark green color. Remove the leaves and place them on a paper towel. Reserve the remaining oil from the pan.
- Serve soup topped with the croutons and crispy sage. For an extra burst of flavor, drizzle some of the remaining sage oil on top.
- Enjoy!
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Oh gosh, this makes me pine for winter already!! Looks so colorful, hearty and delicious!
Perfect for the fall and beautifully presented too.
yum – this sounds amazingly delishious !!!
oops had a typo…. DELICIOUS !!!!