Tuesday, October 6, 2009

Butternut Squash Soup

One morning I walked into work and found two bags of squash sitting on my desk. It was the last of a co-workers bountiful garden. As I looked it over, the butternut squash was staring me in the face, so I went home that night and made it into soup. This recipe is a big bowl of comfort.

Butternut Squash Soup

1 large butternut squash (3 – 3.5 lbs) - peeled, seeded and cut into 1 inch cubes (about 6 cups)
1 t. fine sea salt
Freshly ground black pepper (just a little)
3 leeks - white parts only, washed well and chopped (about 2 cups)
1 C. coarsely chopped cauliflower
2 stalks of celery, chopped (about 1 cup)
3 bouillon cubes, low sodium vegan vegetable (I used Rapunzel, one cube for every 2 cups of water)
6 C. water
3 large leaves of sage, chopped

Preheat oven to 400 degrees. Lay aluminum foil on the bottom of a sheet pan and spray it with Pam. Pour the cubed butternut squash onto the sheet pan and lightly spray the top of the squash with Pam. Sprinkle the squash with the salt and cracked pepper. Roast in the oven for 15 minutes, add the chopped sage and stir. Continue roasting for 15 minutes or more until soft.

In a large pot simmer the water, bouillon cubes, celery, cauliflower and leeks until the vegetables are tender. Once the squash and sage are finished in the oven, spoon them into the pot with the other vegetables. Remove from the heat and blend the soup in batches using a blender or food processor until nearly smooth. Serve.


Maryann said...

Marcia - You are the best. The soup was so very yummy. I loved this soup!

I reduced my prep time by buying the fresh butternut squash peeled, seeded and cut into 1 inch cubes at Costco.

Marcia said...

Maryann! I'm so happy you liked the soup. And what a great idea... buying the squash all ready to roast! I had no idea that was possible. Costco here I come!!