Butternut Squash Soup With Vegetable Stock

Recipe by Chef #496329
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400°F.
  • Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places, and scoop out the seeds.
  • Brush the cut surfaces with about a tablespoon of the olive oil.
  • Put the garlic inside the squash cavities and place halves in the pan cut side down.
  • Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover and bake for 50 minutes.
  • Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
  • When the squash is cooled enough to handle, scoop out the flesh.
  • Squeeze the garlic cloves out of their skins and discard the skins.
  • In batches in a blender, combine the baked vegetables, vegetable stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
  • Pour the soup into a pot and heat gently.
  • In a small skillet, melt the butter and saute the sage leaves until dark and curled.
  • Garnish each bowl of soup with the sage leaves.
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