I hope you guys like the color orange. Because when I look at what recipes I have coming down the pipeline over next few weeks, the majority of them seem to be some shade of orange. Butternut squash, sweet potatoes and pumpkin for everyone! Hooray! FALL!
If you don’t like orange, then I would suggest adjusting the color on your computer screen. And stay away from Pinterest until the end of November.
This soup is blissfully uncomplicated. No roasting or fussing around with the ingredients. Just throw everything into one big pot, cook until softened and puree until smooth. It’s perfect for weekend lunch or a weeknight dinner. BUT with just about 5 minutes of extra effort, you can totally turn this soup into something company worthy and dare I say it: Holiday worthy.
Pureed soups are a great vehicle for fun toppings. Or for dipping grilled cheese…but that’s another post entirely. Today we are going to focus on toppings. Like fried cheese and sage. YUM!
Fried sage leaves go perfectly with the fall flavors of this soup. And they just look so darn pretty. And if you haven’t had Halloumi cheese yet, you need to fix that ASAP. Halloumi is a salty, mild, firm cheese that kind of squeaks when you eat it. You can fry it or grill it and it retains it’s shape. I just love cheese paired with apples, so I knew Halloumi would be the perfect addition to this soup.
Now orange you glad you took the extra time to fancy up this soup…
(Sorry. I’m done now.)
Recipe adapted from Foodess
Squash and Apple Soup with Fried Sage and Halloumi
- For the Soup
- 2 tablespoons unsalted butter
- 2 cups onion, chopped
- 4 cups peeled butternut squash, chopped
- 1 large apple, peeled, cored and chopped
- 4 cups vegetable stock
- 1 tablespoon fresh sage leaves, chopped
- 1/4 tsp. black pepper
- 1/8 tsp. allspice
- 1/2 cup cream
- For the Toppings
- 3-4 tablespoons extra virgin olive oil
- 18-20 fresh sage leaves
- 8 ounces Halloumi cheese, cut into 1-inch cubes
- 1-2 tablespoons cream
- In a large heavy bottom pot, melt the butter over medium heat. Add the chopped onions and cook them, stirring frequently, about 5 minutes. Add remaining ingredients, except for the cream. Bring the mixture to a boil. Then turn down the heat to maintain a simmer. Simmer, covered, about 30-35 minutes or until the squash is very tender. Remove from the heat and set aside to cool briefly.
- Puree the soup using an immersion blender. You can also use a regular blender, making sure to work in batches. Return the pureed soup to the heat and re-warm. Stir in the cream. Keep the soup warm while you make the toppings.
- In a skillet over medium-high heat, warm enough olive oil to coat the bottom of the skillet. It doesn’t have to be very deep. Once the oil is hot, add the sage leaves and fry them for about 20-30 seconds per side. You don’t want them to turn dark brown. Remove them and place on a paper towel-lined plate to drain. Now add the cubed Halloumi cheese. I usually fry the cheese on two sides, about 20-30 second per side. The cheese should be golden brown. Remove and place on a paper towel-lined plate to drain.
- To serve, ladle the warm soup into bowls. Top with a few fried sage leaves, fried Halloumi cubes and a drizzle of cream. Enjoy!
- Once cooled, the soup can be stored in the refrigerator for 2-3 days in an airtight container.