Friday, September 26, 2008

Butternut Squash Soup with Sage

1 3-pound butternut squash—peeled, seeded, and cut into 1-inch cubes
3 tablespoons olive oil
3 teaspoons kosher salt
Pinch of freshly ground black pepper
1 tablespoon butter
1 large yellow onion, diced
3 stalks of celery, chopped
1 tablespoon chopped fresh sage (about 6 large leaves)
6 cups chicken broth

Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, 2 teaspoons of the salt, and the pepper. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.
In a Dutch oven or a large stockpot, heat the butter and the remaining oil over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm.

This is a perfect soup for a fall day! I found this recipe in my REAL SIMPLE COOKBOOK (which is worth buying by the way). It freezes really well (up to 3 months) and is definitely a kid pleaser! Enjoy!


B E T H said...

Yea! The header looks so cute! I'm not sure about the white, other than checking (or unchecking)the box that says "shrink to fit" I don't know...but it's cute! :)

sam said...

Thanks Beth! I fixed it and it looks awesome! Will you be posting a blog to market your new headers? I'll definitly be spreading the word once you give me the a ok!

alison said...

I am in the process of making this for our dinner tonight. I LOVE the Real Simple cookbook but I guess I just missed this recipe. I actually use that cookbook a lot!!! It is a must buy! I'll let you know how it turns out.