The weather in Dallas has quickly turned from blazing heat to a crisp breeze. To commemorate this new “fall” season (Texas rarely gets to experience fall and spring), I decided to cook a butternut squash soup. Healthy, hearty, and full of fiber.
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped
- 2 cloves of garlic, minced
- 2 pounds of butternut squash – peeled, seeded, and cut into 1 inch pieces*
- 4 cups of chicken stock
- 8-10 fresh sage leaves, chopped
*I found the butternut squash rather hard to cut and peel, so I actually baked the squash in the oven for 20 or so minutes at 400 degrees to soften up the flesh. I then peeled it and cut the squash into pieces.
Directions. Saute the onion and carrot in EVOO for 5 minutes or until the onion is soft. Add garlic, squash, and the chicken stock. Bring the mixture to a boil and add the sage. Boil until the vegetables are tender, roughly 25 minutes. Remove from heat. Ladle the mixture into a blender (or blend with an immersion blender) and blend until smooth. Season with S&P and drizzle shredded cheese (I used mozzarella) and garnish with crackers (I used a baguette chip). Serves 4 (large) – 6 (normal).