|Butternut Squash Soup |
with Savory Sage
Butternut Squash Soup with Savory Sage
(serves 4 hearty bowls)
Squash will take about an hour to roast
Soup about 15 minutes
Preheat oven to 400°
Although this a simple recipe to prepare - want to provide detailed instructions for those new to cooking
2 butternut squash split in half (about the same sizes so they roast evenly)
2 tablespoons of virgin cold pressed olive oil
1 large onion (diced)
3 fresh sage stems (about 6 leaves on each stem)
1 quart (32 oz) low sodium organic chicken broth
Save seeds to roast and garnish*
Immersion blender for easier blending - about $30
Split squash in half and remove seeds. Place seed mixture to the side for later cleaning.
Place squash on baking pan with sides.
Drizzle with about a tablespoon of olive oil.
Place 4 squash pieces on high oven shelf (not the top) and roast at 400° until a fork enters the squash easily and cleanly in the meatiest part (about an hour). Since heat rises placing the squash closer to the top will ensure that the squash roasts evenly and more quickly than if placed on the bottom racks - which may burn the bottom of the squash before they finish roasting
Let squash cool for a few minutes while you begin to prepare the soup
Take a large pot and heat one tablespoon of olive oil
Add the diced onions and sauté until the onions are translucent (clear) - about three minutes
Add 2 sage stems (pull sage from stem) and add to onions - sauté for another few minutes over medium heat.
Scoop the flesh of the roasted squash in to the large pot using a large spoon. (Hold the squash with a towel because that squash is still going to be hot.)
With the stove burner on low - slowly add about a half cup at a time of the low sodium, organic chicken broth and begin to mix with the immersion blender. Keep adding a half a cup at a time until the soup becomes the consistency that you want.
Croutons to garnish with *roasted squash seeds and sage