Butternut Squash Soup With Sage

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 3 lbs butternut squash, peeled, seeded and cubed into 1-inch pieces (about 5-6 cups)
• 3 tablespoons olive oil
• 3 teaspoons kosher salt
• 1 pinch fresh ground pepper
• 1 tablespoon butter
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 stalks celery, clopped (about 1 1/2 cups)
• 1 tablespoon chopped fresh sage
• 6 cups chicken broth
• 1/2 cup grated parmesan cheese

Recipe

• 1 preheat oven to 400°f.
• 2 in a large bowl combine squash, 2 tablespoons olive oil, 2 teaspoons salt, and pepper.
• 3 place on shallow baking sheet and roast for 15 minutes, then turn over and roast another 15 minutes, until squash is tender and caramelized, then set aside.
• 4 in a large soup pot, heat the remaining oil and butter over medium heat.
• 5 add the onion, celery and sage and sauté until translucent and tender, about 10 minutes.
• 6 add the squash, broth, and remaining salt and bring to a boil, lower heat and and simmer for 30 minutes, remove from heat.
• 7 using a blender or food processor, remove the squash with a slotted spoon and puree until smooth.
• 8 return to the pot, keep warm. serve with grated parmesan.