Recipe and Images Below
What You Need:
– 1 Butternut Squash (~Appx. 2½-pounds)
– Cooking spray
– 1 tablespoon extra-virgin olive oil
– 1½ cups chopped onion
– 3 garlic cloves, minced
– 6 cups roasted vegetable stock
– 2 cups coarsely chopped peeled Yukon gold potatoes
– 2 teaspoons chopped fresh sage
– ¾ teaspoon salt
– ¼ teaspoon freshly ground black pepper
– 1 bay leaf (Bay Leaves will always be tough. Be sure to remove before blending to avoid coarse texture.)
– 2 tablespoons chopped fresh parsley
– 2 teaspoons honey
1.) Preheat oven to 400 F
2.) Cut squash in half lengthwise; remove seeds with spoon. Optional: (Save seeds for snacking. Roast seeds and meat on a lined coated baking tray on 400 F. Keep an eye on seeds for about 8 minutes. Add chili powder, sea salt or crushed red pepper for a topping)
3.) Place squash, cut sides down, on a foil-lined baking sheet
coated with cooking spray. Bake at 400 F for 30 minutes or until tender. Cool. Discard peel; mash pulp.
4.) Heat a dutch oven (a stew pot will work if you don’t own a dutch oven) over medium-high heat. Add 1 tbs of Olive oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Then add garlic; sauté 30 seconds, stirring constantly.
5.) Add squash, roasted vegetable stock, potatoes, sage, salt, ground pepper and 1 bay leaf. Bring to a boil. Reduce heat, and simmer 45 minutes or until potato is tender, stirring occasionally. Let stand 10 minutes. Discard bay leaf.
6.) Place one-third of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters).
7.) Add 1 tsp of Honey. Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until thoroughly heated. Stir in parsley and
8.) Serve with some sliced Baguette, toasted with your favorite toppings. Enjoy!
Remove Bay Leaf. Allow Soup to cool for 10minutes.
Prepare blender. Remove or open vent on top to let steam escape.
Have another large soup pot ready for the blended soup to serve!
Add 1/3 of Soup to Blender & 1 tsp of Honey