Butternut Squash Soup
Butternut squash makes for a good winter or Christmas recipe, as it’s versatile and high in iron and Vitamin C — perfect for warding off colds when you want to enjoy your holidays.
What You’ll Need
- 1 3-pound butternut squash : peeled, seeded and cut into 1 inch cubes
- 2 tablespoons olive oil
- 3 teaspoons salt
- pinch of freshly ground pepper
- 1 tablespoon butter or margarine
- 1 large yellow onion, diced
- 3 stalks of celery, chopped
- 1 tablespoon chopped fresh sage
- 6 cups chicken broth
- ½ cup freshly grated Parmesan cheese
Preheat oven to 400 degrees Fahrenheit. Toss the cubes of squash with 2 tablespoons of olive oil and the salt and pepper. Place the squash on a baking sheet and roast for 15 minutes. Check in on the squash and turn over, roasting for another 15 minutes, or until they are caramelized. Set aside.
In a large pot, sauté the onion, celery and sage in the butter until translucent (about 10 minutes). Now add the squash and broth and boil. Reduce heat and simmer for about 30 minutes; the liquid should be very flavorful by then. Use a blender to blend the soup in batches. Return to your pot and keep the soup warm. Delicious!
If you want to make some croutons to top the soup, toss pieces of white bread with 1 minced garlic clove, a tablespoon of fresh chopped sage and 3 tablespoons olive oil. Then spread them on a baking sheet and toast for ten minutes. Sprinkle on top of the soup.
