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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Maureen's Butternut Squash Soup Recipe

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This recipe for Maureen's Butternut Squash Soup is from Crumbs of Faith, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3-lb. butternut squash; peeled, seeded & cut into 1-in. cubes
3 T. olive oil
1 tsp. kosher salt (I start with 1 tsp.and add more later to taste)
1/4 tsp. freshly ground black pepper
1 T. butter
1 large yellow onion, diced
3 stalks celery chopped
1 T. chopped fresh sage (approve. 6 large leaves)
6 cups chicken broth (I use Kitchen basics, unsalted)
*Croutons and Grated Parmesan for topping (optional) - may also be garnished with blue cheese and toasted pecans*
Directions:
Directions:
Preheat oven to 400º.
In a large bowl, toss the squash with 2 T. of the olive oil, tsp. of salt, and the pepper.

Place squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramel; set aside.

In a large stockpot, heat the butter & remaining T. of olive oil over medium heat. Add the onion, celery, and sage and saute; stirring occasionally until the veggies are translucent and tender (approve. 10 minutes).
Add squash, broth and any more salt or pepper to taste. Lower heat and simmer for 30 minutes then remove from heat. Use an immersion blender to blend the soup until smooth - (or, let coup cool completely and blend in batches in regular blender or food processor).
Personal Notes:
Personal Notes:
From another of my dear prayer sisters from my neighborhood bible study, here in Powder Springs, GA.

 

 

 

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