Wednesday, December 21, 2011

sage-infused butternut squash soup


during this last fall/winter, rob asked me to make butternut squash soup almost everyday...so i finally made it for the holidays with a twist.  infused with sage, this recipe is SO easy to make with only 6 ingredients (+ s&p).  enjoy!


 
ingredients:
- 2 (2-pound) butternut squash, halved lengthwise
- olive oil (1/2 cup + few extra drizzles)
-1/4 bunch fresh sage with the stems removed
- 1 medium brown onion, sliced thin
- 4 cups chicken stock
- pinch of grated nutmeg
- salt and freshly ground pepper

directions:
- preheat oven to 375 degrees
- use a small spoon to seed the butternut squash halves, saving around 40 or so seeds to the side
- grease a 13x9 glass baking dish with olive oil and place squash halves cut side up in the dish
- with a fork, pierce each squash half several times
- bake 45 minutes until the squash is tender
- meanwhile, in a large pot, heat 1/4 cup of olive oil until almost smoking
- quickly cook the sage leaves until crisp, then remove and set aside on a paper towel
- sprinkle crisp sage leaves with salt
- in the same pot, saute the sliced onion until softened over med-high heat, about 4 minutes or so
- when the squash is done, scrape squash into the pot with a large spoon; discard peel
- add 4 cups of chicken stock and nutmeg and stir gently
- puree the ingredients in the pot until smooth with a handheld blender
- season with s&p, and stir soup over medium heat until heated through
- ladle soup into bowls and garnish each bowl with a sage leaf 

xoxo,
kara

ps - did you know butternut squash provides about 400% of the daily value for vitamin A in every 100g serving, 
contains antioxidants such as beta carotene (super good for your heart) and vitamin C,  and is an amazing source of fiber :)

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