I love butternut squash. So much so that I just had my husband pick up 20 (yes 20) of them on this way home from work a few days ago.
(They are $1.39 at Trader Joe's for few more days and they last in the cupboard for 3 months.)
I'm either smart or a horder.
Today's soup recipe is one of my favorite meals to make this time of year. This recipe was passed on to me from a friend a few years ago and I'm not even sure where it came from originally but I promise it won't dissapoint... even if you aren't as into butternut squash as I am.
It is an easy soup to make ahead of time, freeze or take to a family in need of a meal.
For as long as I can remember my family has been having soup for dinner on Christmas Eve and this one will be added to the menu this year!
ENJOY!
Elizabeth
BUTTERNUT SQUASH SOUP
INGREDIENTS:
3 T olive oil
2 C chopped onions
2 T fresh Italian Parsley - chopped
2 t fresh sage - chopped
4 - 5 C butternut squash - peeled, seeded and cut into 1/2 in cubes
1 1/2 t course sea salt
1 garlic clove - minced
5 C organic vegetable broth
TO MAKE:
Add onions, parsley and sage and saute until onions are softened, about 5 minutes.
Add squash and coarse salt and saute until squash softens and onions are golden, about 6 minutes.
Add garlic, stir for 1 minute.
Add vegetable broth and bring to a boil.
Reduce heat, cover and simmer until squash is very soft, about 25 minutes.
Cool slightly. Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot and thin with stock if desired.
Here is the secret: add a few dashes of cayenne pepper for a little kick. Only add a few dashes at a time and then taste. It heats up quickly!
Season with black pepper and salt if desired.
TO SERVE:
I like to serve it with some homemade croutons on top.
You can make them any way you like. I usually cut a whole wheat, crusty bread into cubes, drizzle, with olive oil and season with garlic powder and sea salt. Bake at 350F for about 20min or until golden brown and crispy.
ENJOY!
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BUTTERNUT SQUASH SOUP
INGREDIENTS:
3 T olive oil
2 C chopped onions
2 T fresh Italian Parsley - chopped
2 t fresh sage - chopped
4 - 5 C butternut squash - 1/2 in cubes
1 1/2 t course sea salt
1 garlic clove - minced
5 C organic vegetable broth
TO MAKE:
Add onions, parsley and sage and saute until onions are softened, about 5 minutes.
Add squash and coarse salt and saute until squash softens and onions are golden, about 6 minutes.
Add garlic, stir for 1 minute.
Add vegetable broth and bring to a boil.
Reduce heat, cover and simmer until squash is very soft, about 25 minutes.
Cool slightly. Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot and thin with stock if desired.
Here is the secret: add a few dashes of cayenne pepper for a little kick. Only add a few dashes at a time and then taste. It heats up quickly!
Season with black pepper and salt if desired.
TO SERVE:
I like to serve it with some homemade croutons on top.
You can make them any way you like. I usually cut a whole wheat, crusty bread into cubes, drizzle, with olive oil and season with garlic powder and sea salt. Bake at 350F for about 20min or until golden brown and crispy.
ENJOY!
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