My sister, Jen, is practically an extension of this blog, I mention her so often. So imagine my excitement when she agreed to come on over and show you how lovely she is. In her own words. If you’re nice, she might even humor me again. Put your hands together….
I do not have a blog, and I do not Tweet; however, I do love to cook, and after several invitations from Amy to do a guest post, she finally wore me down.
It must be the timing. Fall is my favorite season (hey, it’s still fall – I technically have two weeks left!), I had a butternut squash in my veggie basket, and I love butternut squash soup.
California’s temperatures finally dropped to soup levels, and now I get to put on my flannel lounge pants when I get home from work, and I drag out my favorite beat up, old down throw (the one that makes my husband cringe). Yeah…I was pretty much giddy while making this soup the other night. It came out so thick and creamy and butternutty.
And bonus, for those of you who are trying to cut calories, or can’t have dairy; there is no cream or butter added – the squash is what makes the soup so rich and silky.
This recipe fits the bill to be included in the Very Culinary archives, too. It’s easy, fast, and yummy. Seriously, the most painful part is trying to cut the squash open (will someone please invent a butternut squash peeling tool…pleeeze. OXO? Anyone?)
You can actually buy a butternut squash and keep it in a cool, dark place, for up to a month. But why put off something so delicious?
Roasted Butternut Squash Soup
Prep time: 20 minutes
Cook time: 1 hour
• 1 butternut squash (about 3 pounds)
• 2 tablespoons olive oil
• 3 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon unsalted butter
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 stalks celery, chopped (about 1 1/2 cups)
• 1 tablespoon chopped fresh sage
• 6 cups chicken broth
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 1/2 cup freshly grated parmesan
Preheat oven to 425 degrees.
Cut the squash in half horizontally; then cut both pieces in half vertically, so you have four pieces of squash. Clean out the seeds and cut the bottom half into two more pieces (you will now have six pieces of squash).
Rub 2 tablespoons of olive oil over the squash, then sprinkle with 2 teaspoons salt and the pepper. Put squash on a baking sheet skin side down, and roast for 30 minutes, or until you can easily pierce with a fork.
In a Dutch oven or large stockpot, heat the butter over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally until the vegetables are translucent and tender (about 10 minutes).
Use a spoon to remove the squash from the skin and add it to the stockpot with the vegetables, along with the broth, nutmeg, cayenne pepper, and 1 teaspoon salt. Bring to a boil. Lower heat and simmer for 20 minutes. Remove from heat.
Using a blender or food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with parmesan, and croutons, if desired.