Wednesday, December 21, 2011

Butternut Squash Soup

I love making soups in the Winter. So when I came across this butternut squash soup recipe, I had to give it a shot. It worked out great because I had all the ingredients at home already and just needed to buy the butternut squash. This soup came out nice and thick without having to use any heavy cream. This is was a super easy and delicious recipe. Enjoy!

Butternut Squash Soup
Serves 4-6

2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper

In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, (I put this in my blender once it cooled) blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

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