I found this recipe in Real Simple Magazine the first Fall that Craig and I were married. I successfully made it and he loved it, and I felt like maybe I could be a good cook one day. I have made it dozens of times since then. It was one of the first foods that Parker would really eat as a 8-month old anorexic baby.....so we had it at least twice a week all winter long that year.
It has remained one of my favorites through these last 7 years, and one of the first fall meals I make. We are having Thanksgiving at our house this year with Craig's family and I made this to serve as an appetizer. The plan is to just have it in the crock pot and serve it in mugs while we are all cooking Thanksgiving dinner.....and it's nice to have something to hand the kids for lunch while they wait for the real meal.
Butternut Squash Soup
Makes 6 to 8 servings
1 3-pound butternut squash
3 tablespoons olive oil
3 teaspoons kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
1 large yellow onion, chopped
3 celery stalks, chopped
1 tablespoon chopped fresh sage leaves
1 32-ounce container low-sodium chicken broth
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Heat oven to 400° F. Peel and seed the squash. Cut it into 1-inch cubes and place them on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, 2 teaspoons of the salt, and the pepper and toss to coat. Spread in a single layer and roast for 15 minutes. Turn and continue to roast until softened, about 15 minutes more.
Meanwhile, heat the butter and the remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened, about 7 minutes. Add the broth, 2 cups of water, the remaining salt, and the squash and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat. Let cool for 10 minutes. Working in batches, transfer the soup to a blender and puree until smooth. Return to the pot and warm over medium-low heat.
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To Freeze:
Let the soup cool, then ladle it into large resealable bags. Store for up to 3 months. |
To Reheat:
Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes.
*my notes...If i'm in a hurry (or making a quadruple batch like I did last night) I skip peeling and cubing the squash. I just half it, scoop out seeds and roast. When it's cooked I just use a spoon to scoop out squash from skin.
Also, I just do a very fast, rough chop on all veggies since everything is just getting tossed in blender anyhow. And...i think it's better with homemade chicken broth. |
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