Recipe of the Week: Butternut Squash Soup
November 16, 2011It’s that time of year when squash is fresh from my father’s garden and the cool fall days make soup the perfect dinner companion. Butternut Squash Soup is easy to make and a favourite among many.
If you want to get more courageous you can try adding collard greens, bell pepper, corn and carrot to a rustic butternut squash soup making it even healthier. Together these vegetables deliver vitamins A and C, as well as fiber and powerful antioxidants.
Either way, it’s delicious and nutritious!
Ingredients for 6-8 Servings:
METHOD
1. Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, 2 teaspoons of the salt, and the pepper. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.
2. In a Dutch oven or a large stockpot, heat the butter and the remaining oil over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavourful. Remove from heat.
3. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with Sage and Parmesan Croutons and the grated Parmesan.
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