I made a yummy Butternut Squash Soup tonite. No picture. Sorry. Didn't feel like doing the full-on my-blog-is-my-life thing. Cuz this blog definitely isn't my life. :) It was tasty, and Jon and I loved it. Too bad that L & E weren't nuts. They loved last night's Chicken with Yogurt Curry Sauce, so I had high hopes. Cold cereal for them.
Butternut Squash Soup with Sage and Parmesan Croutons via Real Simple Magazine
1 3-lb butternut squash---peeled, seeded, and cut into 1" cubes (5-6 cups)
3 TBSP olive oil
3 tsp kosher salt
Freshly ground pepper
1 TBSP butter (I omitted so Leah B could eat it!)
1 large onion, diced
3 stalks celery, chopped
1 TBSP chopped fresh sage (from our Native Cali herb garden)
6 c chicken broth
1/2 c grated Parm
Preheat oven to 400. In a lg bowl, toss squash with 2 TBSP oil, 2 tsp salt, and pepper. Place on baking sheet and roast in oven for 15 mins. Turn cubes over and roast for 15 more mins, or until they are carmelized; set aside.
In a large stockpot, heat the butter and/or remaining oil. Add onion, celery, and sage, and saute' , stirring occasionally, until vegetables are translucent and tender, 10 mins. Add squash, broth, and remaining salt and bring to a boil. Lower heat and simmer for 30 mins or until the liquid is flavorful. Remove from heat. Using an immersion blender or food processor, blend the soup until smooth. Top with Sage and Parm croutons and grated Parm.
Sage and Parmesan Croutons
3 oz rustic white bread
1 lg clove garlic
1 TBSP finely chopped sage
3 TBSP olive oil
1/2 tsp salt
2 TBSP finely grated parm
Preheat oven to 375. Toss all ingred together in a mixing bowl to coat. Spread the bread evenly on a baking sheet and toast in oven for 10-12 mins or until crisp and brown. YUM!