Butternut Squash Soup

Take the chill out of early fall evenings with a steaming bowl of this creamy soup

DISHING WITH Sarah Farmer TOH Executive Culinary Director Get ready for soup season with this rich, velvety dish. You need only a handful of ingredients and 30 minutes–what could be simpler? Top with croutons, nuts or a swirl of cream. Garnish with Flair To make crispy sage leaves for the garnish, heat olive oil in a skillet; add leaves in a single layer. Cook about 30 seconds or until crisp. Remove with a slotted spoon to a paper-towel-lined plate; season with salt. Secure Cutting Be safe when prepping butternut squash. First, secure your cutting board by placing a thin, damp dish towel or paper towel underneath to hold it steady. Before peeling the squash, cut off the ends, then cut the squash in half widthwise at the spot where it starts to flare out to form the…

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Taste of Home (Digital) - 1 Issue, August/September 2024

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