Page 44 - FLIPBOOK NEW

ROASTED BUTTERNUT SQUASH SOUP

Ingredients
1 small butternut squash about 2 ½ pounds 1 tablespoon butter
pinch of sage 1 small onion diced
1 small carrot diced 1 stalk celery
1 teaspoon chopped garlic or 1 clove chopped 1/4 cup milk

4 cups chicken stock or broth

Instructions
Heat oven to 350 degrees. Line cookie sheet with aluminum foil. Coat foil with olive
oil. Cut squash lengthwise. Scoop out seeds and discard seeds. Set squash halves, cut

side down on cookie sheet and roast until fork tender, about 45 minutes. Cool until
you can scoop out flesh of squash, about 2 cups. Put into a bowl and set aside.

In a medium sized pot, over medium heat, melt 1 tablespoon butter. Add onion,
carrot, celery, and sauté for 5 minutes. Add garlic and cook for 1 minute more. Add
squash, chicken stock, salt and pepper to taste and bring to a boil. Simmer until

vegetables are soft, about 20-25 minutes.

When soup cools slightly, pour into blender, no more than half at a time and puree.

Pour into clean pot, continue to puree the rest of the remaining soup. Combine in pot
with milk and sage. Heat until warm.

Every fall, Ron and I would go pumpkin picking. We would also buy butternut squash
so that we could make the delicious butternut squash soup.

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