I used buttercup squash to make this flavorful soup, but 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 broth
- salt and pepper, to taste
- shredded Parmesan cheese, for garnish
Heat oven to 375°. Peel the squash with a vegetable peeler, scoop out seeds, and cut into 1/2 to 1-inch dice. I used a y-peeler and found it easier to peel across the ribs and around the squash, rather than top-to-bottom.
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 out in a large baking pan and bake for 30 minutes, until tender and lightly browned.
Heat 1 tablespoon of butter and 1 tablespoon of oil in a medium saucepan over medium-low heat. Add celery and sage and cook, stirring, until celery is just tender. Add chicken broth and the roasted vegetables. 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.
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|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||5 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||15 g|