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We love a good squash soup. This one is light, and makes a good starter to a
meal, or a fine lunch. Butternut squash soup does not always have as much
flavor as we'd like, so feel free to be liberal with the salt and pepper! For a
heartier soup, you could substitute 3 cups of beef broth for the chicken broth,
and add some whole milk or cream at the end.
Thanks to Sharon Capps of Moonlight Gardens for sharing this recipe with us!
- 2 pounds butternut squash, cut in chunks
- 2 tablespoons olive oil
- salt and pepper
- 3 tablespoons butter
- 1 large onion, diced
- 1 Granny Smith apple, peeled, cored, cut in chunks
- 12 fresh sage leaves
- About 6 cups chicken broth
Preheat oven to 400F.
Toss the squash with olive oil in a roasting pan, season liberally with salt
and pepper and roast about 20 minutes until somewhat softened and slightly
browned. Heat the butter in a large pot over medium heat. Add the onion and
saute for 3 minutes. Add the apple and saute for another 2 minutes. Tear 4 of
the sage leaves into small pieces and add to the pot and cook for another 2
minutes. Add the squash and stir for 1 minute. Add 5 cups of chicken broth and
bring to a simmer. Simmer uncovered, for 20 minutes, or until squash is tender.
Use a hand blender to puree the soup right in the pot, or let it cool slightly
and puree in batches in a blender. Return soup to the pot and thin it with the
rest of the chicken broth if necessary. Season with salt and pepper to taste.
Garnish this with roasted pumpkin seeds and the remaining sage leaves.
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