Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Ingredients:

• 1 medium butternut squash (4 to 4 1/2cups)

• 1/2 cup onion, diced

• 1/2 cup celery, diced

• 2 tsp fresh chopped sage

• 1 tbsp olive oil

• 6 cups vegetable or chicken broth

• salt and pepper, to taste

• sliced green onion or chopped parsley for garnish, optional

1. Heat oven to 425°F. Cut butternut squash in half lengthwise and remove seeds.

2. Place squash, cut side down on a greased pan and cook for 50 to 60 minutes or until a fork or knife inserted into the thickest part of squash goes through.

3. Allow squash to cool before scooping out the flesh.

4. Heat oil in a soup pot or Dutch oven. Sauté onion for 3 minutes, add celery and sauté for 3 more minutes.

5. Pour vegetable broth and allow to come to a boil.

6. Add 4 to 4 1/2 cups of the roasted butternut squash to broth; add sage. Allow to come up to a boil. Lower heat to simmer and cook for 15 minutes.

7. Using an immersion blender, puree squash.

8. Season with salt and pepper to taste.

9. Garnish with green onion or parsley and serve with your favorite slice of bread or baugette.

Notes&Tips:

• Roasted butternut squash brings out its intense sweet and nutty taste. Add a touch of butter to this roasted squash and your taste buds will think they've died and gone to heaven.

• There are several ways to roast butternut squash: peeled and diced, sliced (with or without the peel) or whole, which requires no peeling. If you have the time to peel and dice the squash, it cooks up much faster. Don't like peeling the squash? Then just slice and roast or roast it whole.

• This Roasted Butternut Squash is delicious. It warms you inside out on cold days. Works great for lunch, as a starter for dinner or even as a light dinner option. Serve it up with toasted baguette and a side salad for a hearty, healthy meal.

• On many weekend winter days, I like to serve soup for lunch. It is especially heart-warming after we take a nice long hike or snow-shoeing in the woods.