Sunday, November 6, 2011
Roasted Butternut Squash Soup
I tried this recipe out this past week on a work night and it was amazing how easy it was. Anyone can do this, and it tasted even better the next day. It brings me into the spirit of fall and warms up your insides. Hope everyone likes it as much as I do!
Prep Time: 15 minutes
Cook Time: 55 minutes
*(2) 2lb Butternut Squash, halfed lengthwise and seeded
*1/2 Cup of olive oil
*10 fresh sage leaves
*1 white onion, thinly sliced
*4 Cups chicken stock, divided
*1/2 teaspoon ground nutmeg
*1/2 teaspoon salt
*1/2 teaspoon ground pepper
*1/2 teaspoon cayenne pepper, optional
Preheat the oven to 375 degrees. Grease a 9x13 glass baking dish with the vegetable oil. Take the halves of squash and place facing up. Poke flesh with a fork about 5 times in each half. This helps squash cook evenly. Bake for 45 minutes until soft, walk away and go watch House Hunters on HGTV :-)
About 10 minutes before the squash is done, heat the olive oil on medium high heat in a large pot until it's hot and almost smoking. Throw in the sage leaves and fry until crispy. About 1 minute. Take the sage leaves out and saute the onions in the same oil until soft, about 5 minutes.
Once squash is cooked, use a spoon to scoop out flesh from the skins. Put in the pot with the onions and then add about 3 1/2 cups of chicken stock. Then in batches puree soup in a food processor blender until smooth and put back in pot. Season with nutmeg, salt, black pepper, and cayenne pepper. The cayenne pepper is optional, but I think it really helped bring the flavors out with a little kick of heat. Stir until heated through on medium heat. Add additional stock for desired consistency, I used the full extra half cup.
Ladle into bowls, top with crispy sage and enjoy! Make sure to watch your tongue because it is very hot!