Butternut Squash Soup
This simple butternut squash and sage soup recipe is rich in beta-carotene, and is as yummy as it is good for you!
If you are not a fan of sage, use thyme or rosemary instead...but sage compliments it beautifully.We love this for it's simplicity -- many people add a lot of other veggies to a squash soup - apples, carrots, celery, sweet potatoes, etc and the squash can easily stand alone on it's own flavor.
:)
The most challenging part of this recipe is dealing with the squash...HOW do you get it peeled, seeded and diced easily?
The picture should make it easier to understand: cut it in two and take off the ends to peel it. THEN, cut in half and remove the seeds -- you are now ready to dice it!
You need:
1 Cup Chopped Onion
2 tsp olive oil 1 teaspoon ground sage
1/2 tsp salt
1/4 tsp white pepper (black will do - just be more visible)
3 Cups low salt chicken broth
Butternut Squash 1 1/2 pounds of it, after peeling, seeding and cutting into 1 inch squares
2 Tablespoons grated Parmesan
I wish you could smell this -- it is simply heaven!
In a large pot, over medium heat, saute onion in oil for 4 minutes. Add seasonings, broth and squash. Bring mixture to a boil. Reduce heat and simmer for 20 minutes, until the squash is tender.
***If you are like me and prefer the Cook Once, Eat Twice idea -- this is easy to double as you are making it AND freezes well. I like to freeze it in smaller portions so it's ready for simple lunches or dropping off at a sick friends.
Enjoy!
I have a great tip for this type of soup. Instead of transferring hot soup to a blender and back, use a hand blender (if you have one). It's one of those electric gadgets that's like a mini mixer on the end of a stick. You can puree the hot soup right in the pot. If you don't have one of these gadgets, they are cheap ($10-$20) and worth every penny for their usefulness. You can also use it to make individual fruit smoothies right in the glass.
ReplyDeleteI LOVE my Imersion Blender!
ReplyDelete:)
You are right, it can do SOOO much and is SOOO easy to use! If you wanted the entire soup "creamy" smooth - the Imersion Blender would be perfect!
If you want it like I make it -- with some "chunks" in it and some of the onions in tact, it won't work. I found that it is hard to NOT blend all the squash with it -- there were too few left in tact.
:(
The stand blender lets you control that factor better.