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Monday, January 24, 2011

Butternut Squash Soup

So so good!! You obviously don't have to add the cheese. Great for when it will start getting cold again!

Soup Ingredients:
1 3lb butternut squash (chopped into ~1'' cubes) 
3Tablesooms olive oil
3 Teaspoons salt
1 Tablesoon Butter
1 Large Onion (~1.5c)
3 Stalks Celery (~1.5c)
1 Tablespoon fresh sage (~6 large leaves)
6 cups chicken broth
1/2 c freshly grated Parmesan cheese

Directions:
Preheat oven to 400. In large bowl, toss squash with 2 tbs. olive oil, 2 tsp. salt & some pepper. Place squash on rimmed baking sheet and roast for 15 minutes. Turn and roast another 15 minutes until caramelized (usually takes a little longer for me). In dutch oven or large stock pot heat butter, and remaining oil over med. heat. Add onion, celery, sage and saute, stirring occasionally, until veggies are translucent (~10min). Add squash, broth and remaining salt and bring to boil. Lower heat and simmer for ~30 min. Using blender or food processor, blen until smooth. Return to pot and keep warm. Top with sage and parm croutons & grated Parm cheese.

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