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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from Saanich Penninsula Presbyterian Church Cookbook 2017, 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, and cut into 1 inch cubes
3 T. olive oil
3 tsp. kosher salt
black pepper, to taste
1 T. butter
1 large onion, diced
3 stalks celery, chopped
1 T. chopped fresh sage
6 c. chicken broth
Directions:
Directions:
Preheat oven to 400º
In a large bowl, toss the squash with 2 T. olive oil, 2 tsp. salt, and black pepper. Place the 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 caramelized; set aside.
In a large stockpot. heat the butter and the remaining oil over medium heat. Add onion, celery, and sage, sauteing until vegetables are tender, about 10 minutes. Add the squash, broth, and remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until liquid is flavorful. remove from heat. Using a blender, or food processor, blend the soup in small batches until smooth. Return to pot and keep warm, top with sage to serve.

 

 

 

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