Butternut Squash Soup

Butternut Squash Soup

(4-6 servings)

Ingredients:

2 tbsp. Butter, room temp

2 tbsp. Extra Virgin Olive Oil

1 medium Yellow Onion, chopped

1 medium Carrot, chopped in ½ inch pieces

3 cloves Fresh Garlic, minced or pressed

3 ½ lb. Butternut Squash, peeled, seeded & chopped in ¾ inch pieces

6 cups Chicken Stock

¼ cup Fresh Sage Leaves, chopped

To taste Salt & Black Pepper

Directions:

In a 6-8 quart stockpot or Dutch Oven, heat butter and oil together over medium-high heat.  Add the onion and carrot stirring occasionally for about 5-8 minutes or until onion is soft.  Mix in garlic and heat about 30 seconds and it is aromatic.  Now add the squash and stock and bring mixture to a boil.  Add in the sage and continue boiling about 20 minutes more or until the vegetables are tender.  Remove from the heat and using an immersion blender puree until smooth.  Taste and season the mixture with salt and pepper before serving.

Note:               If you don’t have an immersion blender, use a regular blender and puree in batches until all the mixture has been done.

Note:               To make this soup a vegetarian or vegan dish, simply use all oil (no butter) or vegan butter and change the stock to vegetable from chicken.

Ideas for Future Efforts

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