Butternut Squash, Roasted Garlic & Sage Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a great fall or winter soup. Very impressive for dinner parties! To roast garlic, cut off the top of a head of garlic & drizzle with a little olive oil. Wrap in foil & bake for about an hour at 350°F. Ingredients:
2 large onions, julienned |
3 lbs butternut squash, peeled, seeded & chopped |
8 garlic cloves, roasted |
1/2 bunch sage leaf, plus additional for garnish |
6 -8 cups chicken stock |
1/4 cup cream |
salt & pepper |
4 tablespoons butter, divided |
Directions:
1. In a large soup pot, sauté the onion in half of the butter until caramelized, about 20 minutes.
2. Add squash, roasted garlic cloves, sage & chicken stock.
3. Simmer until squash is tender.
4. Puree with an immersion blender or in a food processor.
5. Add cream and season with salt & pepper.
6. Garnish with additional sage leaves fried in 2 tablespoons of butter.
7. Enjoy!
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