I love butternut squash. I make this soup numerous times during the fall. It is super easy, delish, and freezes well. Butternut squash is a rich source of vitamin A, fiber, B6, potassium, magnesium, and vitamin C.
Source: Adapted from Real Simple
Serves 6-8| Hands-On Time: 20 minutes | Total Time:1:20
3 tablespoons olive oil
1 teaspoons sea salt
pinch of freshly ground black pepper
3 stalks of celery, chopped (about 1 1/2 cups)
1 tablespoon chopped fresh sage (about 6 large leaves)
5 cups vegetable broth (Low sodium)
1 cup water
1/2 cup freshly grated Parmesan (optional)
1 Serrano pepper (optional)
2 teaspoons fresh ginger (optional)
1 clove garlic (optional)
- Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, 1/2 teaspoons of the salt, and the 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 they are caramelized; set aside. (This step is optional, I made this soup today and tossed in the butternut w/o roasting.)
- In a Dutch oven or a large stockpot, heat the remaining oil over medium heat. Add the onion, celery, garlic, ginger, Serrano pepper and sage -sauté, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. Add the squash, broth, and water; bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat.
- Using a blender or a food processor, blend the soup in batches until smooth. Tip: when blending take out the middle plastic knob to allow the heat to escape and only fill blender half way. Return to the pot and keep warm. Top with sage and grated Parmesan.