|Nutritional Guidelines (per serving)|
Buttercup squash soup is a delicious way to warm up on a cool fall or winter night. The squash is roasted and then
If you don't have buttercup squash, feel free to use butternut squash, acorn squash, or pumpkin.
Garnish the soup with shredded Parmesan cheese or chopped fresh herbs. Fried whole sage leaves would make an excellent garnish.
- 1 small buttercup squash (about 2 pounds)
- 1 large sweet onion (coarsely chopped)
- 1 scant teaspoon salt
- dash freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 ribs celery, chopped
- 2 tablespoons chopped fresh sage
- 4 cups chicken stock (preferably low sodium or unsalted)
- Kosher salt and pepper, to taste
- Shredded Parmesan cheese, for garnish
Heat oven to 375 F.
Oil a large rimmed baking sheet or line it with foil.
Peel the squash with a vegetable peeler or y-peeler, scoop out the seeds, and cut it into 1/2 to 1-inch dice.
Toss the squash cubes with the chopped onion, 1 scant teaspoon of salt, a dash of pepper, and the 2 tablespoons of olive oil. Spread the squash pieces out in the baking pan and bake for 30 minutes, or until it is tender and lightly browned.
Heat 1 tablespoon of butter and 1 tablespoon of oil in a medium saucepan over medium-low heat. Add the celery and sage and cook, stirring, until celery is just tender.
Add chicken broth and the roasted vegetables to the celery and sage; bring to a boil. Reduce heat to low, cover, and continue cooking for about 30 minutes, until vegetables are very tender. Taste and add salt and pepper. Carefully blend in small batches.
Serve hot with a sprinkling of shredded Parmesan cheese or fresh chopped herbs.
You Might Also Like