The mild sweetness of butternut squash soup is perfectly offset with a trio of fresh, savory herbs. Add heavy cream to the already velvety texture of pureed squash and you have rich, thick bisque to serve for a first course or a light main dish.
Cook’s note: This recipe can easily be converted to a vegetarian dish by using a good quality vegetable stock in place of the chicken stock.
- 1 medium onion (yellow, chopped)
- 1/2 cup celery (finely chopped)
- 1/2 teaspoon thyme (fresh, chopped)
- 1/2 teaspoon rosemary (fresh, crushed)
- 1 fresh sage (leaf, finely chopped)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper (ground)
- 1 medium butternut squash (peeled and cubed)
- 2 1/4 cups stock (chicken)
- 1 cup cream (heavy)
- Garnish: croutons
In a large saucepan over medium, sauté the onion, celery, thyme, rosemary, and sage in the olive oil for 5-7 minutes, until the vegetables turn tender. Add the salt and pepper and sauté the vegetables and herbs for an additional 2 minutes.
Add the butternut squash and chicken stock to the pan and bring the soup to simmer. Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until the squash is tender.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||10 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||1 g|