Butternut Squash Soup With Sage
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1360.77 g butternut squash, peeled, seeded and cubed into 1-inch pieces (about 5-6 cups)
- 44.37 ml olive oil
- 14.78 ml kosher salt
- 0.25 ml fresh ground pepper
- 14.79 ml butter
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 stalk celery, clopped (about 1 1/2 cups)
- 14.79 ml chopped fresh sage
- 1419.54 ml chicken broth
- 118.29 ml grated parmesan cheese
directions
- Preheat oven to 400°F.
- In a large bowl combine squash, 2 tablespoons olive oil, 2 teaspoons salt, and pepper.
- Place on shallow baking sheet and roast for 15 minutes, then turn over and roast another 15 minutes, until squash is tender and caramelized, then set aside.
- In a large soup pot, heat the remaining oil and butter over medium heat.
- Add the onion, celery and sage and sauté until translucent and tender, about 10 minutes.
- Add the squash, broth, and remaining salt and bring to a boil, lower heat and and simmer for 30 minutes, remove from heat.
- Using a blender or food processor, remove the squash with a slotted spoon and puree until smooth.
- Return to the pot, keep warm. Serve with grated parmesan.
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Reviews
-
This is an awesome savory butternut squash soup recipe! It was exactly what I was looking for. I strained the soup and pureed all of the vegetables, and it turned out so silky and creamy. I served it with light sour cream (I wanted creme fraiche but couldn't find it) and chopped tamari almonds. Delicious!
RECIPE SUBMITTED BY
GirlEatsWorld
United States
Pittsburgh - Animal lover. - Traveler - Lover of all things food