Sage Brown Butter Butternut Squash Soup – w/ a French Onion Style Topping

Directions

• Preheat oven to 350 F. Place the squash on a baking sheet and bake for 60-90 minutes, depending on the size of the squash. You will know when it’s ready when you can easily pierce with a fork. Allow it to cool to the touch, then peel the skin off, using a spoon to help separate the skin from the squash. Then cut the squash in half and scoop out the seeds.
• Make the sage brown butter (brown butter cooks quickly, so don’t leave the stove unattended). Add your butter to a saucepan on medium heat. Once the butter has melted, add the sage leaves. Be sure to stir continuously. The butter should begin to foam and sizzle. In about 5 minutes, the butter will start to turn golden brown and have a nice nutty aroma. Remove from the heat and pour into a heat-safe bowl immediately to prevent the butter from burning. Remove the sage leaves, pat them dry, and set them aside.
• Blend it all together. In a blender or food processor, add the butternut squash, the brown butter, vegetable stock, maple syrup and salt. Blend until smooth and creamy. Transfer the soup back to a saucepan on medium heat to keep warm.
• Put the oven on broil at 550 F. Pour the soup into heat-safe soup crocks*, then top each crock with a slice of bread and 1/4 cup of shredded cheese. Place the crocks on a baking sheet and broil for 60 to 90 seconds. The cheese should be browned and bubbly. Pull the crocks out of the oven, garnish with a fried sage leaf, and enjoy!