If you are not a fan of sage, use thyme or rosemary instead…but sage compliments it beautifully.
We love this for it’s simplicity — many people add a lot of other veggies to a squash soup – apples, carrots, celery, sweet potatoes, etc and the squash can easily stand alone on it’s own flavor.
The most challenging part of this recipe is dealing with the squash…HOW do you get it peeled, seeded and diced easily?
The picture should make it easier to understand: cut it in two and take off the ends to peel it. THEN, cut in half and remove the seeds — you are now ready to dice it!
NOW, you are ready to make the Squash Soup!
2 tsp olive oil
1 teaspoon ground sage
1/2 tsp salt
1/4 tsp white pepper (black will do – just be more visible)
3 Cups low salt chicken broth
Butternut Squash 1 1/2 pounds of it, after peeling, seeding and cutting into 1 inch squares
In a large pot, over medium heat, saute onion in oil for 4 minutes. Add seasonings, broth and squash. Bring mixture to a boil. Reduce heat and simmer for 20 minutes, until the squash is tender.
Puree half the soup in a blender, return it to the pot. Still in Parmesan cheese and serve — it makes 6 servings.
***If you are like me and prefer the Cook Once, Eat Twice idea — this is easy to double as you are making it AND freezes well. I like to freeze it in smaller portions so it’s ready for simple lunches or dropping off at a sick friends.