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Butternut Squash Soup

Roasted Butternut Squash Soup
SSOUP_LARGE

Ingredients:
1 Medium yellow onion, peeled and diced
2 Tablespoon butter
2 cloves garlic
1 pear rinsed, cut into thin slices
1 apple rinsed, cut into thin slices
2 carrots, rinsed, peeled and sliced
1 3lb butternut squash, rinsed, peeled, seeds removed and cut into cubes
32 oz low sodium chicken broth
1 tablespoon minced sage
¼ cup heavy cream
Salt and pepper to taste
Olive oil to drizzle

Preheat oven 400 degrees

STEP ONE:
1.    Place butternut squash on baking sheet
2.    Drizzle olive oil on squash
3.    Lightly salt
4.    Bake for 20 minutes and turn
5.    Bake until squash is tender (approximately 20 additional minutes)

STEP TWO:
1.    While the butternut squash is roasting, melt butter in a large pot over medium heat
2.    Saute onion and garlic until onion is translucent
3.    Add pear, apple and carrots and cook for 10 – 15 minutes, and set aside until squash is roasted

STEP THREE:
1.    Once squash is roasted, add to pear, apple mixture
2.    Add chicken stock and bring to boil
3.    Once the ingredients have come to a boil, reduce heat and simmer for 15 minutes

STEP FOUR:
1.    Carefully remove pot from stove
2.    Puree ingredients using hand held blender
3.    Slowly add cream

STEP FIVE:
1.    Ladle into soup bowls
2.    Decorate with slices of pear or apple
3.    Top with sage

Serve and enjoy!