Skip to main content

Roasted Butternut Squash Carrot Soup with Fried Brussel Sprouts



The most wonderful part of going out to eat is to bring the menu ideas home. Last night, I feasted on pesto, wilted spinach cousous, panko crusted flounder with lobster cream sauce, and fried brussel sprouts. 

I knew I had to recreate the brussel sprouts at home; they were addictive! I also saw a beautiful butternut squash soup listed that I did not order and new I wanted to try my hand at a decadent and creamy homemade version. It does not disappoint. Roasting the veggies adds a brilliant depth of flavor to the soup, and adding the insanely delicious brussel sprouts with classic fried sage and delicate shards of parmesan makes for the ultimate wintertime soup. Enjoy!

Ingredients:
4 carrots, diced
1 large butternut squash, peeled and diced
2 sweet onions, diced
4 garlic cloves
1 bunch sage
1 pound brussel sprouts, cut in half
1/4 cup heavy cream
2 cups chicken stock
Olive oil
Vegetable oil
salt and pepper

Method:
Preheat the oven to 400 degrees F. Toss the squash, carrots, onions and garlic in olive oil, salt and pepper. Roast in the oven for 45 minutes until golden brown and cooked through.

Place the squash, carrots, onions, garlic and chicken stock in a high powered blender and process until smooth. Add to a stock pot on the stove over medium heat, and simmer for 20 minutes. Add the heavy cream at the end of cooking and adjust for seasoning.

While the soup simmers, fry the brussel sprouts and sage. Heat a pan of oil 1 inch thick to 350 degrees. Add the sprouts in batches, then remove to paper towel lined plates to allow the excess oil to drain. Salt to taste.


Serve the soup with brussel sprouts and sage placed on top, shards of parmesan and bread rolls on the side. Enjoy!

Comments

Popular posts from this blog

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy!  Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...