There are so many recipes out there that my “to-make” list is longer than most children’s letters to Santa, and for that reason, I don’t tend to make a lot of things twice. But there are a few rare recipes that are just so good that they are elevated to the select; the few; the favorites.
I’ve been getting Bon Appétit magazine for years and years. Inspired by this blog, I dug into the archives of my cooking magazines. A big shelf in the kitchen stacked high with glossy pages of the likes of Gourmet (oh how I miss Gourmet), a few Cooking Lights, maybe a stray Cook’s Illustrated here and there, Food & Wine, Fine Cooking and loads and loads of Bon Appétits. This does also beg the question if I rarely make the same thing twice, why am I saving all these magazines, but we’ll get to that later.
The oldest Bon Appétit that I found was one from January 1991. The pages are yellowed and a bit wavy from time, or cooking spills, or both. I flip through the pages looking for the tell-tale sign of a recipe of interest – the dogeared page – and I find one that was definitely one of my favorites for a long time. It’s for an Orange Poppyseed Cheesecake with Raspberry Sauce. I made it once for a holiday. Thanksgiving? Christmas? It doesn’t really matter. What secured its place in the recipe box was that my dad LOVED it. Raved about it. So it became a go-to recipe for special occasions. I know I made it at least once for my dad’s birthdays. I’m guessing more than that.
This soup comes from a November 2001 Bon Appétit. I remember the first time I made it… it was during a more hippy-esque time in my life although the 70’s had long past. I had discovered protesting for causes, letters to the editors and working endless hours on campaigns for people that would never even come close to winning. I was having a winter solstice party (because of course we shunned the commercialness of Christmas) and as stereotypical as it might be, many were vegetarians. I wanted something hearty and warming and delicious. I found everything I wanted and more in this very simple soup. I still break out this recipe at least once a year. It wouldn’t feel like fall without it. And friends that I made this for years ago, still talk about it and want the recipe. Maybe it will end up on a few of their, and your, favorites lists too.
- 3 Tbsp butter or olive oil
- 1 onion, coarsely chopped
- 1 Tbsp fresh sage, chopped
- 1 2¾-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)
- 5 cups chicken or vegetable broth, preferably homemade (I did make this once with duck stock which was over the top tasty!)
- ⅓ cup Parmesan cheese, freshly grated
- 24 fresh sage leaves
- Melt 1 tablespoon butter or oil in heavy large pot over medium heat.
- Add onion; cover and cook until soft, stirring occasionally, about 7 minutes.
- Add chopped sage; stir 1 minute.
- Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes.
- Cool slightly. Puree soup in batches in blender until smooth or use an immersion blender. Return soup to pot.
- Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
- Melt remaining 2 tablespoons butter or oil in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.
- Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.
