Butternut Squash Soup with Popcorn and Sage

This fast butternut squash soup is one of Food and Wine editors' favorite recipes. Garnish with a drizzle of sage butter, fried sage leaves and popcorn.

  • Servings: 4

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  • 2 teaspoons ground coriander
  • 1 teaspoon sugar
  • 1/2 teaspoon cayenne pepper
  • Salt
  • 2 1/2 pounds butternut squash, peeled and cut into 2-inch chunks
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 cups hot water
  • 3 tablespoons unsalted butter
  • 12 fresh sage leaves
  • 1 cup popped popcorn, for garnish

How to make this recipe

  1. Preheat the oven to 475°. In a bowl, mix the coriander, sugar, cayenne and 2 teaspoons of salt. In a roasting pan, toss the squash with the olive oil and the spices; roast for 35 minutes, turning occasionally, until tender and browned.

  2. Transfer the squash to a food processor. Add the water and puree until smooth. Transfer the soup to a saucepan, season with salt and keep warm.

  3. In a small saucepan, melt the butter over moderate heat. Add the sage leaves and cook until crisp, about 1 minute. Transfer the sage leaves to a paper towel. Continue to cook the butter over moderate heat until fragrant and browned, about 3 minutes longer. Ladle the soup into bowls. Drizzle with the sage butter, top with the fried sage leaves and popcorn and serve.

Contributed By Photo © Antonis Achilleos Published April 2002

476530 recipes/butternut-squash-soup-with-popcorn-and-sage 2013-12-06T23:14:32+00:00 Scott Ehrlich fall|winter|fast-column|roasting|christmas|thanksgiving|american|soups-and-stews|4|fast|staff-favorite|vegetarian|weeknight-dinner april-2002 recipes,butternut-squash-soup-with-popcorn-and-sage 476530

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