This past Monday, a good friend of mine requested a butternut squash soup for the blog.  Luckily, I happened to have 2 of them in my fridge from last week’s CSA.  That, and I like making my friends happy, so it was a win-win!  While I have a serious love for soup, I don’t have a ton of experience with the butternut squash variety so I was pleasantly surprised when this turned out delicious!

This soup is ridiculously simple, but requires about an hour of cooking time (not active time, just put-it-in-the-oven-or-on-the-stove-and-forget-about-it time). If you’re short on time, however, you can cut about 25-30 minutes off the recipe by skipping the roasting of the veggies first, but it will definitely change the flavor.

There are two options for roasting the squash: 1) peel the squash before putting it into the oven, cut in large chunks, roast, and add directly into the soup; or, 2) cut the sqaush in half, roast with skin on, let cool slightly, and scoop out the insides to add directly into the soup.  I went with option #2 (because I was feeling lazy last night :)) and ended up with a good amount of squash skin in the soup, which was totally undetectable once the soup has been pureed.

Butternut Squash & Sage Soup

2 medium (or 1 large) butternut squash, cut in half or peeled & cubed

3-4 medium to large carrots, peeled & chopped roughly

1 medium onion, cut in quarters

1 Tbsp olive oil

salt/pepper to taste

1 tsp red pepper flakes (optional)

6 cups broth (vegetable or chicken)

~3/4 cup sage, chopped

3 cloves garlic, minced

1 bay leaf

1/4 cup cheddar cheese, shredded

1 Tbsp low-fat sour cream

shredded parmesean/pecorino to top the soup (optional, but great!)

Preheat oven to 425.  Place squash, carrots, and onion into a large roasting pan.  Drizzle with olive oil and sprinkle with salt, pepper, and red pepper flakes.  Roast for ~25 minutes, or until the squash has softened and onions are browned (the squash doesn’t need to be completely soft, as it will be simmered in the soup for 20-30 minutes and will continue to cook). Remove the vegetables from the oven and let cool slightly.

When the veggies are almost done roasting, bring your broth to a boil and add the sage, bay leaf, and garlic.  Add the roasted veggies to the broth and let simmer 20-25 minutes.  After 20-25 minutes, check that the squash and other veggies are cooked through completely (if you are skipping the roasting step, you may need to simmer 30-35 minutes total). Once all veggies are soft, remove from heat and let cool about 1 minute.  Add the cheddar and sour cream.  Puree all ingredients together with an immersion blender or standard blender until smooth. Serve topped with shredded parmesean or pecorino and enjoy!

butternut squash soup, vegetarian soup, carrot soup, milk and sugar, milk and sugar sisters, michelle stroebe

butternut squash soup, carrot soup, vegetarian soup, milk and sugar, milk and sugar sisters, michelle stroebe

butternut squash carrot soup, butternut squash soup, butternut carrot soup, vegetarian soup, milk and sugar, milk and sugar sisters, michelle stroebe

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