The most rustic and hearty butternut squash leek soup with crispy sage leaves and a drizzle of cream.
I’m so excited you guys, I have the most rustic and hearty butternut squash leek soup for us today!
I’ll be honest with you, I’ve been stuck on leeks for the past month, and I just couldn’t wait to do an autumn variation of my easy potato leek soup. So this is it right here, with crispy sage on top. I have hearts in my eyes right now 🙂
This is without a doubt the kind of soup my grandpa would make, so comforting, so full of flavor and so rustic in its essence, that you can really taste the season in the depth of the flavors. Dinner does’t get much healthier, tastier and easier than with a pot of this butternut squash leek soup on the table.
And who knew that butternut squash and sage have a thing going on as well ? Or it might just be my obsession with it lately, whatever the case, you gotta try it.
Originally a perfect vegan soup that I drizzled with some organic heavy cream, because I like the imperfect messiness of the final rustic dish. Because I love to make dishes in the moment that I know I can never replicate exactly. The same reason I try to snap a photo of it for you with the natural light I have available at that particular moment in time.
In the case of this butternut squash leek soup it was the late afternoon light sneaking through my kitchen door at the shack. I love the comforting feeling that natural light brings to a rustic bowl of soup, don’t you? It takes me back in time to how life used to be in my grandpa’s summer kitchen as kids. The sun rays hitting the old wooden table that I would try to reach from the bench where a non social kitty cat was purring away.
So as you look at this bowl of soup which actually belonged to my grandpa, the way the light hit it that afternoon, maybe imagine the smell of the sage crisping up in a little organic butter on the stove top, and get a feel of how simple and rustic life was for us… And who knows maybe you’d like to recreate a little of that magic in your own kitchen…
You start with a bunch of leeks and cook them down till wilted, then simmer them away with sage and butternut squash until softened. I puree about half the soup with an immersion blender, because I like leave plenty of rustic textures in the soup. Sprinkle it with the crispy sage leaves and a drizzle of cream for fun, but not necessary.
I like to tear a few pieces of old bread right on top, like a ribolitta , to turn it into an even heartier meal.
I honestly had this butternut squash leek soup 3 days in a row, and I’m about to make another batch!
- 1 leek extra large, sliced and rinsed well
- 1 butternut squash cubed
- 8 c water
- 2 sage sprigs
- 1 leave bunch sage sonly
- 1 1/2 tsp se salt + more to taste
- 3 tbsp olive oil + more for garnish
- 2 tbsp organic butter salted
- 2 tsp red pepper flakes
- 3 tbsp heavy cream optional
- In a large soup pot add a lug of olive oil over medium flame. Add the rinsed leeks and saute until wilted, bout 20 minutes.
- Add 2 sage sprigs and the butternut squash cubes to the leeks and cover with the water. Bring to a simmer, add the sea salt and cover with a lid. Cook for about 30 minutes until the butternut squash is cooked through but still al dente not mushy.
- Using a hand held immersion blender puree the soup to your linking, but try to keep some rustic textures going. Adjust seasonings to your taste with more sea salt at the point.
- Meanwhile melt the butter in a large skillet on medium low flame. Add the sage leaves and crisp them up in the butter for about a minute making sure not to burn them
- Transfer the sage to a paper towel lined plate to drain. Sprinkle with a pinch of sea salt.
- Laddle the soup into bowls and serve with the crispy sage leaves on top and a good sprinkling of red pepper flakes and freshly cracked black pepper.
- Serve garnished with a drizzle go heavy cream and crusty bread.
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P.S. the best way to clean leeks !