Butternut Squash Soup Recipe

6

Ingredients

1 3-lb butternut squash; peeled, seeded, and cut into 1 inch cubes (5-6 cups)
3 TB olive oil
3 tsp. Kosher salt
pinch of fresh ground black pepper
1 TB butter
1 large yellow onion, diced (1 1/2 cups)
3 stalks of celery, chopped (1 1/2 cups)
1 TB chopped fresh sage (optional)
6 Cups chicken broth
1/2 Cup Parmesan cheese

Preparation

Step 1

Preheat oven to 400 degrees. In large bowl toss the squash with 2 TB of the olive oil, 2 tsp of the salt, and the pepper. Place squash on a rimmed baking sheet and roast in oven for 15 min. Turn cubes over and continue roasting for 15 min more. Set aside.

In a stockpot or dutch oven, heat butter and remaining oil over medium heat. Add onion, celery, and sage and saute, stirring occasionally, until vegetables are tender, about 10 min. Add squash, broth, and remaining salt and bring to a boil. Lower heat and simmer for 30 min. Remove from heat; using blender or food processor, blend soup in batches until smooth. Return to pot to keep warm. Garnish each bowl with parmesan cheese, as desired.