Butternut Squash may just be one of my favorite foods ever.
Butternut Squash is a beauty. Despite it’s low sugar content, it actually has this amazing sweet taste. It is a hearty squash that is great for soups. The fact that it’s loaded with Vitamins A and C is a bonus.
Butternut Squash Soup
2 tablespoons oil (I used coconut oil)
1 medium butternut squash, peeled and cubed into 1 inch pieces
1 large onion, diced
2 celery ribs
4 sage leaves, roughly chopped
salt and pepper, to taste
32 ounces chicken stock or vegetable stock
Directions: Heat the oil over medium heat in a large pot. Add the butternut squash, onion, celery, and sage. Sauté for 10 minutes, stirring occasionally. Add the stock and bring to a boil. Reduce to a simmer, and cover for 30 minutes or until butternut squash is fork-tender. Use an immersion blender or carefully transfer to a blender in batches to puree. Return pureed soup to the stove and simmer for an additional 20 minutes.
The simplicity of this recipe highlights the flavors of the hearty butternut squash and earthy sage.
Cracked black pepper gives a wonderful warmth.
Question: What is your favorite way to eat butternut squash?