Sage Butternut Squash Soup with Sage Browned Butter

Sage Butternut Squash Soup with Sage Browned Butter

Ah! What beautiful colors fall brings us not only in the fall leaves but in the colors of our foods. I just love the beautiful bright orange color of butternut squash and this soup is a lovely reminder of the beauty and taste of this food. 

I had fun taking a basic recipe and adding my own special flavors and elements to the dish. The browned butter on top really takes this dish to the next level! :) YUM!! 

Sage Butternut Squash Soup with Sage Brown Butter: 

Makes 3-4 small servings

1.5 pounds butternut squash, peeled and cut into small cubes (1/2 inch) 

2 tablespoons olive oil

1 tablespoon chopped fresh sage

1.5 tablespoons unsalted butter

1 1/2 leeks, white and tender green parts, coarsely chopped

2 teaspoons chopped fresh sage

1 1/3 cups chicken stock or veggie stock

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Brown Butter: 

3 tablespoons unsalted butter

1 tablespoon chopped fresh sage

1. Heat the oven to 350. In a medium bowl, toss the squash cubes with the olive oil and fresh sage. Place onto a rimmed baking sheet and roast for 20-30 minutes until the squash is soft and beginning to brown. 

2. While the squash is roasting, in a large saucepan melt the butter over fairly low heat. Add in the sage and leeks and cook, stirring from time to time, until softened and browned- about 15 minutes or so. 

3. Stir in the chicken or veggie stock and the roasted squash. Simmer the mixture over medium heat for 10-15 minutes.

4. While the soup is simmering, make the brown butter. Over medium to high heat, add the butter and sage to the skillet. The butter will foam for a while. Stir the butter with a spatula. After a while the bubbling subsides and the butter will begin to brown. Take the butter mixture off the heat once it is browned and set aside. 

5. Puree the soup in a blender or food processor. Add in more stock as needed to create the thickness of soup that you want. 

6. Serve in bowls and top with browned butter. You can also top with homemade croutons! 

**You may serve these with homemade croutons if you'd like. I made some gluten free cornbread that I made into cubes, then brushed with butter and sprinkled with Parmesan cheese and baked them in a 350 oven for a few minutes. 

Cuban Black Bean Stew


I just love a delicious stew filled with vegetables on a cold day. We have been having some strangely cold weather this July, and so for my very first Josephine take out meal to offer to customers I am glad that I served this amazing Cuban black bean stew! 

I am a huge believer in a lot of tomato flavor and so I adapted this recipe a bit by including lots of rich, thick tomato paste which I think really brightens and deepens the flavor of this stew. I love to serve a big bowl of this over some freshly made brown rice and serve it with the pineapple avocado salad from one of my recent posts. This stew is also amazing with avocados or guacamole on top. Wow! 

It was such a happy evening to recieve and greet my very first meal customers and serve them this stew, some rice and some yummy salad. You may also serve this stew with a delicious cornbread such as my savory sage and raspberry skillet cornbread (with or without the raspberries). I like to make the cornbread with either fresh oregano or basil in place of the sage sometimes too. I am so lucky to have so many fresh herbs to choose from in my garden. Yum! 

I hope that you enjoy this recipe as much as I do. I really keep the amount of spices down because my son doesn't really care for spicy food, but he does love this stew. Start with a little tiny bit of the cayenne and work your way up as you desire. :) Enjoy! Here's to your health and beautiful food!! 

Cuban Black Bean Stew: 

Adapted from a recipe from

Makes 6-8 portions

1 onion, chopped finely

1 green bell pepper, chopped

1-2 cups canned chopped tomatoes

3 cloves minced garlic

olive oil

1 small can tomato sauce

1 small can tomato paste

1 tablespoon curry powder

1/2 tablespoon cayenne pepper (this is very hot, so if I serve this to kids, I eliminate this spice, or reduce it greatly) 

1/2 tablespoon black pepper

1 tablespoon celery seed, 1 tablespoon onion powder, 2 tablespoons oregano, 1/2 tablespoon chili powder

2 cans black beans (1 drained) 

1 cup vegetable broth (I use organic, gluten free broth) 

Salt and pepper to taste

2-3 potatoes, chopped

2-3 carrots, chopped

Serve with brown steamed rice

1. Heat the olive oil in a large saucepan over medium heat. Saute the onions, peppers and garlic in the oil until tender. 

2. Add the canned tomatoes and tomato sauce and tomato paste. Then, cook on medium high for a few minutes. 

3. Add in all of the spices, add salt to taste and the vegetable broth. 

4. Add in the beans, potatoes and carrots. 

5. Stir, cook until the potatoes and carrots are soft and cooked through. Adjust salt, pepper and spices at the end. 

Serve this delicious stew over rice. 




African Chicken Peanut Soup

Delicious African Chicken Peanut Soup with Rice & Roasted Green Beans! 

Ah! It is fall and it is definitely soup weather! This is a delicious soup recipe that I have adapted to my tastes from a family friend. This lovely friend used to have us over during the holiday season and serve 2-3 soups along with salad for dinner. It was wonderful and it warmed us all up. 

I love this combination of flavors, especially the tomato and the peanuts. It is delicious, filling and makes a very healthy meal. I hope you enjoy it with your friends and family very soon. 

African Chicken Peanut Soup: 

4 tablespoons olive oil

2 chicken breasts, cut into chunks (I like to cook the raw chicken pieces with the onion and garlic, but you may add already cooked chicken as well) 

1 cup chopped onions

1 tablespoon minced fresh garlic

1 tablespoon curry powder

1 teaspoon salt

1 teaspoon freshly ground pepper

1/2-1 teaspoon crushed red pepper flakes (I leave this out because it is often too spicy for my son) 

6 cups of chicken broth (I use a gel boullion or boxed chicken broth) 

1 six-ounce can tomato paste

1 fifteen ounce can chopped stewed tomatoes

1+ cup chunky peanut butter (Sometimes I even add more) 

1. In a large pot over medium heat, heat the olive oil. Add the chopped onion and minced garlic. Add in the chicken. Cook until the onion and garlic are translucent and the chicken is cooked through. 

2. Add the curry powder, salt, pepper, red pepper flakes (if using), chicken broth, tomato paste, stewed tomatoes and peanut butter. Heat the soup through but don't boil it. Taste for seasonings. 

I like to serve this soup over rice in bowls and top with roasted vegetables. You may also serve it with a salad on the side. 

If you enjoyed this post, pass it on to a soup-loving friend!