|by Liza Huber
CEO & Founder of
Sage Spoonfulstm
Butternut Squash Soup
Ingredients
• 2 large butternut squash - cut in half lengthwise with seeds and stringy fibers removed
• 2 tablespoons of extra virgin olive oil
• 2 medium/large yellow onions - remove and
discard rough outer layer, finely chop
• 4 large carrots - washed, peeled and chopped
• 4-6 celery stalks - washed and chopped
•
•
•
•
•
3 tablespoons of fresh sage - chopped
4 sprigs of fresh thyme – tied in a bundle
1 bay leaf
12 cups of chicken or vegetable stock
2 cups of organic whole milk or cream
(optional)
• Salt and Pepper to taste
Directions
1. Pre-heat the oven to 425° F and line a baking
sheet with unbleached parchment paper.
Place the butternut squash cut side down on
the baking sheet and place in the oven on the
middle rack. Roast for 35-45 minutes until
squash are completely cooked through and
very soft.
2. While the butternut squash is cooking, heat
the olive oil in a large pot over high heat. Add
the onion, celery and carrots. Season with
salt and pepper. Reduce heat to medium and
cook for ten minutes, stirring frequently.
3. Add the sage, thyme bundle and bay leaf and
cook for another 2 minutes. Add the stock
and bring to a boil over high heat. Let boil
for 2 minutes then reduce heat to low and let
simmer.
4. When the butternut squash is cooked,
remove from oven and let it sit for 5 minutes.
Peel the skin off the squash or scoop the
squash out of the skin with a spoon. Add the
butternut squash to the soup and let simmer
for 15 minutes on low.
5. Turn off the heat and remove the bay leaf and
thyme bundle. Blend the soup until smooth
directly in the pot using an immersion
blender, like the Sage Spoonfuls Sage Baby
Puree & Blend. Season to taste with salt and
pepper. Add the milk or cream, if desired.
6. Serve and enjoy!
7. Butternut squash soup can be stored in
an airtight container for up to 3 days in
the refrigerator and up to 3 months in the
freezer.
27