The recipe I share today is one of my top ten. It’s super simple and incredibly delicious. Now that squash is in season I am so thrilled to share it with you. The recipe is Butternut Squash Soup. It is really creamy, but has no heavy cream – the squash gives it the perfect texture. The soup is actually quite healthy and can be made even more so by omitting the butter from the recipe. I always serve the soup with a rustic loaf or toasted crostini.
- 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, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
Note: You can also blend the soup in a blender by the batch if you do not have an immersion blender.