Fall Squash Soup with Fried Sage & Truffle Salt Popped Lotus Seeds

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Fall Squash Soup with Fried Sage & Truffle Salt Popped Lotus Seeds

Squash Soup Recipe with Popped Lotus Seeds

There is something about fall that brings about both a burst of energy and the desire to nestle down and rest. The sharp colors of the leaves and clear blue skies are like a flashing light from Mother Nature that winter is indeed coming. Fall makes me want to take advantage of those last few days of warm sun on my skin and the opportunity to move unencumbered by 32 layers.

Roasted Squash with Atlas Provisions Popped Lotus Seeds in Truffle Salt

Fall also brings an unparalleled bounty of fruits and vegetables here in the Midwest. At no other time do we get to choose between hearty root vegetables, tender lettuce grown in the cool air and an impressive haul of pears and apples. And there is something about those bright colors, cool air and longer nights that fills me with the desire to cook my heart out.

Squash Soup with Atlas Provisions Popped Lotus Seeds

Wanting to capitalize on the incoming harvest, I created this Butternut Squash Soup with Fried Sage and Truffle Salt Popped Lotus Seeds (I know, say that ten times fast…). This recipe combines all the best flavors of fall: sweet apples, tender squash and hearty onions. It is satisfying and flavorful and a perfect way to warm up on a cool fall night. I hope you enjoy it.

1 Butternut Squash
1 Delicata Squash
½ Apple (I used Honeycrisp but your choice)
1 large red onion
1 bulb garlic
3 carrots
A generous sprinkling of fresh rosemary and thyme
1 bunch sage
Olive oil
1 carton chicken or vegetable broth of your choice

1. Preheat oven to 400 degrees.
2. Prep squash by cutting in half, lay on sheet tray and drizzle with dash of olive oil and salt.
3. Bake squash in oven for ~1 hour or until tender.
4. Meanwhile prep the additional ingredients for roasting: clean carrots, quarter apple and onions, peel garlic and place on a second sheet tray for roasting. Drizzle with olive oil, salt, rosemary and thyme and then add to oven when ½ hour remains for squash. Bake until tender and carmelized (apple skin should blister and all other ingredients will be toasty and brown).
5. Remove vegetables from oven and allow to cool until you are able to handle them.
6. Scrape/peel squash discarding the skin and add to food processor.
7. Add remaining ingredients to food processor, blending and gradually adding about ¾ of broth carton until the desired consistency is reached. I like this soup thick but easily stirrable and it will take more liquid than expected.
8. When soup reaches desired consistency, transfer to soup pot on the stove to reheat. Add a generous amount of salt and pepper and mix well.
9. While the soup is reheating, begin frying sage.
10. Lightly coat a saucepan with olive oil and heat over medium heat.
11. After oil is warm, not piping hot, add sage. Sprinkle generously with salt.
12. Cook sage until lightly browned and crispy. Each leaf should snap cleanly in half if you were to break it in two.
13. Ladle soup into bowl and top with 1-2 leaves of fried sage and a generous dusting our Atlas Provisions Truffle Salt Popped Lotus Seeds.

Bon Appetit!

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