Souped-Up Roasted Butternut Squash Soup
 
 
Makes 6 servings
Ingredients
  • 1 large butternut squash (about 2 pounds), peeled, seeded and cut into 1" cubes
  • 3 tablespoons olive oil, divided
  • sea salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • 1 onion, diced
  • 1 stalk celery, cut into ¼" pieces
  • 1 carrot, peeled and diced
  • 1 tablespoon chopped fresh sage
  • 4 cups vegetable broth
  • ¼ cup sour cream
  • ¼ cup shredded cheddar cheese
  • chopped celery leaves (optional, for garnish)
Instructions
  1. Preheat oven to 400 degrees. Place butternut squash on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Spread squash in a single layer.
  2. Bake for 15 minutes, remove from the oven and stir gently. Bake for another 10 minutes or until the squash is fork tender.
  3. In a large pot, heat remaining 1 tablespoon olive oil and butter over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until tender, about 7 minutes. Add sage and season with salt and pepper to taste.
  4. Add roasted squash and vegetable broth and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
  5. Remove soup from heat and purée. Add sour cream and cheddar cheese and stir to combine.
  6. Serve immediately with celery leaves, if using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/souped-up-roasted-butternut-squash-soup/