Butternut Squash Soup

Beware:
This soup takes a while to make. More than two hours actually, a fact I didn't realize when I started making it at 6:30 last night. But no worries, I had canned soup on hand for last night, and ate this yummy concoction tonight. I really like it. It's a different soup, but actually quite smooth, tasty, and filling. It's out of my new recipe book under the "freezer meals" section, so I froze half of it for later!


Butternut Squash Soup
Makes 6-8 servings


1 3-pound butternut squash
3 Tablespoons olive oil
3 teaspoons kosher salt
1/8 teaspoon black pepper 
1 Tablespoon unsalted butter
1 large yellow onion, chopped
3 celery stalks, chopped
1 Tablespoon chopped fresh sage leaves
1 32-ounce container low-sodium chicken broth


Heat oven to 400 degrees F. Peel and seed the squash. Cut it into 1-inch cubes and place them on a rimmed baking sheet. Drizzle with 2 T of the oil, 2 tsp of the salt, and the pepper and toss to coat. 

Spread in a single layer and roast for 15 minutes. Turn and continue to roast until softened, about 15 minutes more. 


Meanwhile, heat the butter and the remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened, about 7 minutes. 


Add the broth, 2 cups of water, the remaining salt, and the squash and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat. Let cool for 10 minutes. 


Working in batches, transfer the soup to a blender and puree until smooth. Return to pot and warm over medium-low heat if needed. 


to freeze... 
Let the soup cool, then ladle it into resealable freezer bags. Store for up to 3 months. 

If you've never tried butternut squash before, this dish is one to try!