Saturday, December 31, 2011

Butternut Squash and Sage Soup - Erin

For this, I started with a basic butternut squash soup recipe, but added a whole bunch of sage and nutmeg, and it turned out to be delicious!  My dad even managed to eat a little bit, fulfilling his vegetable quota for a few days!  Anyway, really easy and full of veggies, and because it's blended you can hide this fact!  My boyfriend has no idea that there are TWO sticks of celery in this, and he loves it.  And he considers celery to be several steps worse than poisonous.  I don't think he really reads our blog, but it looks like I'll find out if he starts refusing to eat it!

what you'll need
3 Tbsp butter
2 lbs butternut squash, cubed
1 onion, chopped finely
2 potatoes, cubed
2 sticks celery, sliced
1 large carrot, sliced
4 cups chicken stock
1 handful sage leaves, chopped roughly
1/2 tsp ground nutmeg
1 tsp salt
freshly ground pepper



Melt the butter in a large pot.  Cook the squash, onion, potatoes, celery and carrot about 5 minutes, until lightly browned.  Pour in enough chicken stock to cover the vegetables and bring to a boil.  Reduce the heat to low and cover, simmering for about 40 minutes, or until all the vegetables are tender.  Add the sage, nutmeg, salt and pepper.  Blend using a stick blender, but be really careful of the hot soup that may come flying at you.  It's probably safest to let it cool down slightly first.  Remaining stock can be added to get the consistency you want.  Eat with crusty bread and enjoy!


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