Sublime Butternut Squash Soup

Print
Super Simple Butternut Soup
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
How easy is this? In 30 minutes you can enjoy a rich, healthful winter warming dinner. Butternut Squash Soup with Sage and Parmesan Butternut squash soup is a quick staple in our family come cold winter nights. It is simple, wholesome, fresh and rich tasting without adding cream and can be made without the luxury of Italian Parmesan if you’re dairy free.
Course: Main Course
Cuisine: Farm Fresh and Vegetarian
Author: Barbara
Ingredients
  • 1 Tbsp olive or avocado oil
  • 1 onion
  • 1 tbsp fresh sage
  • 1 medium butternut squash
  • 4-5 cups chicken or vegetable broth
  • ½ cup+ Italian parmesan cheese keeping the rind if possible
  • 12-24 sage leaves
  • 1 tbs butter or olive oil
Instructions

  1. Peel and core the butternut squash

  2. Chop the onion. Cube the butternut squash and chop the sage.

  3. On medium high, saute the onion in the olive oil until it is soft.
  4. Add the squash, broth and the rind from the Parmesan round.
  5. Bring to a boil on high heat and reduce to medium low to simmer until the squash is tender, about 25 minutes. Remove the rind.Cool slightly. Put the soup in the blender and pulse until smooth.
  6. Cool slightly. Put the soup in the blender and pulse until smooth.
  7. Return the soup to the pot, mix in the cheese and reheat on medium.
  8. Meanwhile, on high fry the whole sage leaves 1 tablespoon of butter or oil until they are crisp.

  9. Serve the warmed soup, garnished with a few of the sage leaves. Serve with crusty bread.

  10. How easy was that?
Recipe Notes

Broth to squash ratios will adjust how thick you wish your soup to be.  

A dry riesling or Ghostwriter Santa Cruz Mountain Sauvignon Blanc would pair well.