It's hard to find a better use for butternut squash than making it into sweet, silky, sage infused butternut squash soup. OK, maybe butternut squash ravioli with sage butter or butternut squash lasagna... More on those later. For now here is a great way to make butternut squash soup. The key is to roast and caramelize the squash and onions first. Roasting intensifies their flavor and adds more depth and sweetness to the soup. Yah, that's right.
Ingredients:
For the Soup
1 medium Butternut Squash roughly cut into 1 inch chunks
3 Medium Carrots cut into 1 inch pieces
1 large Onion cut into 8 half moons
1 pint Half and Half
A cup and a half of Chicken stock
1 tablespoon fresh Sage chopped
1 teaspoon Lemon Juice
Water - as needed
2 tablespoons Olive Oil
Salt and Pepper to taste
For the Croutons:
3 slices of country bread
1 teaspoon Olive Oil
1 tablespoon Butter
1 teaspoon torn sage leaves
Salt & Pepper
Tear up the bread into small pieces or quickly pulse in a food processor.
Heat the butter, olive oil and sage in a pan and add the coarse breadcrumbs. Heat through until toasted and crispy. Taste for salt and pepper.
Preheat oven to 375
Put the butternut squash, onion and carrots in a roasting pan and toss with two tablespoons of olive oil. Roast covered for a half hour, then uncovered for a half hour or until the squash is soft and starting to caramelize.
Remove the squash, carrots and onion and put into a 6 qt cook pot. Add the chicken stock to the roaster and deglaze. Pour into the pot with the vegetables.
Add the Half and Half, sage and lemon juice. Blend with an immersion blender until smooth and silky. Check for seasoning and adjust with salt and pepper to taste. Heat the soup on low and keep warm. Add water if the soup gets too thick.
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