Butternut Squash Soup Recipe
This is a delicious butternut squash soup, you might even be able to get your kids to eat something healthy.
Ingredients:
4 lbs. Butternut Squash
1 medium Yellow Onion, coarsely chopped
1 Tbsp. Unsalted Butter or Olive Oil
1 Tbsp. Honey
6 Sage Leaves
Salt
Freshly Ground Black Pepper
4 Cups Chicken Stock
1 Cup Crème Fraiche
Preheat the oven to 400 degrees F.
Directions:
Prick the squash with a fork and lay it on a pan sheet. Let them roast for 45 minutes, until it has softened. Cool the squash, and cut it in half and remove the seeds. Peel off the skin, and cut it into 2” chunks.
In a large saucepan over medium heat, melt the butter. When it starts to brown, sauté in the onion, until it starts to brown, about 5 minutes.
Add the honey until it bubbles, and then add the sage and squash. Season the mixture with salt and pepper.
Add the chicken stock, and water to cover the squash by an inch and let the soup come to a boil, then lower the heat to a simmer. Let it cook for about 45 minutes to an hour. You can add more water to keep the squash submerged if necessary. When done, remove the pan from the heat, and let it cool for 15 minutes.
Puree the soup in a blender, about half full at a time. Take the center plug out of the lid, and cover the hole with a thick, clean towel. This lets the steam escape.
Strain the pureed soup, and return it to the pan. Bring the soup back to a boil. To serve, add about 1 Tbsp. of Crème Fraiche to the bowls.
And Enjoy!
Prep Time: 20 minutes
Cook Time: 2 hours
Yield: 8 servings
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