Butternut Squash Soup
This creamy soup is delicious for several days after preparation.
Preheat oven to 350 degrees F.
Wash outside of butternut squash, poke several holes into flesh, then bake for 1 hour at 350 degrees or until you can easily pierce flesh with the end of a sharp knife.Let cool then remove the seeds, scoop out the flesh and roughly cut the flesh into chunks and set aside.
NOTE: This step can be done ahead of time if desired.
Melt butter in large pot over medium heat. Add onion, cover & cook for 7 minutes or until soft, stirring occasionally. Add sage, stir 1 minute. Add squash & broth. Increase heat, bring to boil, then reduce heat & simmer for a few minutes until squash is tender.
Blend in blender, food processor or with immersion blender. Season with salt & freshly ground black pepper.
- 2 medium butternut squash (~2 lbs. or ~ 7 - 8 c.)
- 1/2 medium sweet onion, coarsely chopped
- 4 c. vegetable (or chicken) broth
- 3/4 Tab. butter (unsalted or salted, depending on how much you want to control the salt)
- 1 1/2 tsp. rubbed sage
Preheat oven to 350 degrees F.
Wash outside of butternut squash, poke several holes into flesh, then bake for 1 hour at 350 degrees or until you can easily pierce flesh with the end of a sharp knife.Let cool then remove the seeds, scoop out the flesh and roughly cut the flesh into chunks and set aside.
NOTE: This step can be done ahead of time if desired.
Melt butter in large pot over medium heat. Add onion, cover & cook for 7 minutes or until soft, stirring occasionally. Add sage, stir 1 minute. Add squash & broth. Increase heat, bring to boil, then reduce heat & simmer for a few minutes until squash is tender.
Blend in blender, food processor or with immersion blender. Season with salt & freshly ground black pepper.
