2007 November - Butternut Squash Soup from Small Plates Dinner

We ended up with a wonderful meal for our Small Plates dinner. My neighbor provided me with a wonderful recipe for a great fall inspired soup...here it is:

Butternut Squash Soup (Serves 6-8)

Ingredients
1 3lb butternut squash - peeled, seeded and cut into 1 inch cubes (5-6 cups) (I used pre-cut Squash cubes)
3 Tbs olive oil
3 tsp kosher salt
Pinch of freshly ground pepper
1 Tbs butter
1 large yellow onion diced (abut 1.5 cups)
3 stalks of celery, chopped (about 1.5 cups)
1 Tbs chopped fresh sage (about 6 large leaves)
6 cups chicken broth
1/2 cup grated Parmesan cheese

Directions
Preheat oven to 400 degrees F. In a large bowl, toss the squash with 2 Tbs of oil, 2 tsp of salt, and the pepper. Place the squash on a making sheet with sides and roast for 15 minutes on one side. Mix around and roast for 15 minutes on the other side. (or until caramelized)

In a large pot, heat the butter and the remaining oil over medium heat. Add the onion, celery, and sage and saute, stirring occasionally until the vegetables are translucent and tender, about 10 min. Add the squash, broth and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes. Remove from the heat. Using a blender or food processor, blend the soup in batches until sooth. Return to the pot and keep warm.

Serve soup topped with Parmesan and "Herb and Cheese" croutons on top!