Butternut Squash Soup

By [e-mail]

From Ann Romney's cookbook.

Ingredients

• 5 to 6 cups butternut squash (approximately 3 pounds), peeled, seeded, and cut into 1 inch cubes
• 3 T olive oil, divided
• 3 t kosher salt, divided
• Pinch freshly ground black pepper
• 1 T butter
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 ribs celery, chopped (about 1 1/2 cups)
• 1 T chopped fresh sage (about 6 large leaves), plus extra for garnish
• 6 cups chicken broth
• Parmesan croutons
• 1/2 cup freshly grated Parmesan cheese

Preparation

Step 1

Preheat oven to 400 degrees. In a large bowl, toss squash with 2 T of the olive oil, 2 t of the salt, and pepper. Place squash on rimmed baking sheet and roast in oven 15 minutes. Turn the cubes over and continue roasting 15 minutes or until caramelized; set aside.

In a Dutch oven or large stockpot, heat butter and remaining 1 T oil over medium heat. Add onion, celery, and sage and sauté, stirring occasionally, until the vegetables are translucent and tender (approximately 10 minutes). Add squash, chicken broth, and the remaining 1 t salt and bring to a boil. Lower heat and simmer 30 minutes or until the liquid is flavorful. Remove from heat.

Using a blender or food processor, blend soup in batches until smooth. Return to pot and keep warm. Ladle into bowls and top with chopped sage, croutons, and grated Parmesan cheese.