“This post has been sponsored by Carapelli®. All thoughts and opinions are my own.”
I’m bringing you a recipe today featuring Carapelli® Organic Unfiltered Extra Virgin Olive Oil and Organic Extra Virgin Olive Oil. I’m in love with the way it brings out the leafy flavors in this Crispy Olive Oil Fried Sage.
Buy Carapelli® now at your local Whole Foods store to elevate your dishes and create a real masterpiece. Find it now on promo for $14.99, $13.49 for a Prime member.
Have you ever done an olive oil tasting? I have. It was one of the coolest experiences in my career. We blindfolded ourselves and let the olive oil rest on our tongues before swallowing. The best olive oils had an intense flavor and would slightly sting the back of the throat. If it didn’t give that little bite in the back, it meant it had oxidized and was no longer at its freshest.
Carapelli’s EVOO Bottle is UV filtered in dark bottles to protect the lifespan of the olive oil. The bottle even has a good texture to help with the grip. Things I would never think about. Along with its careful packaging, Carapelli® is also non-GMO. So, next time you open a new bottle of EVOO, you should definitely do the blindfold test and experience it for yourself.
I found my bottle of Carapelli® while at Whole Foods last week getting some fresh flowers. I always make a stop there to get my favorite specialty items plus some seasonal flowers—especially in the fall when all the browns and golds are in season. I can’t help but pick up one bouquet too many.
I also found a beautiful butternut squash and fresh sage while I was there and had to make something warm and comforting with them. So, I cut the butternut squash in half, slathered some Carapelli® EVOO on it along with a sprinkling of salt, and roasted it in a 400 degree oven. In the meantime, I crisped up the sage in a frying pan with a thin layer of Unfiltered Extra Virgin Olive Oil. The rich olive sediment gives an intense nutty flavor which I thought would pair well with the fragrant sage leaves. Feel free to finish the soup with a drizzle of Organic Extra Virgin Olive Oil since it pairs well with veggies and light dishes.
Butternut Squash Soup with Crispy Sage
This comforting soup is simple yet holds all the flavors we want this season.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
¼ cup Carapelli® Unfiltered Organic Extra Virgin Olive Oil
1/3 cup fresh sage
1.5 lbs roasted or cooked butternut squash
1 ½ cup stock, chicken or veggie
½ cup applesauce
½ cup cream
¼ cup maple syrup
1 ½ teaspoons kosher salt
1 teaspoon apple cider vinegar
½ teaspoon ground nutmeg
Pinch of ground cloves
Instructions
In a small skillet over medium-high heat, add the olive oil. Once the olive oil is up to temperature and sizzles when you add a piece of sage to it, add in all of the sage in a thin, even layer. Let the sage crisp up in the heat for about a minute. Remove the sage from the olive oil and place on a paper towel or cooling rack.
Add the remaining olive oil and the rest of the ingredients into a stock pan over medium heat. Continue to heat for about ten minutes. Use an immersion blender to pulse the soup until creamy. This renders a thick soup, so feel free to add more stock to thin out to preference. Serve topped with fried sage leaves. Drizzle with additional Organic Extra Virgin Olive Oil if desired.
