It seems a bit early in the season to be thinking about butternut squash, but I got several in a Bountiful Basket so I had to figure out how to use them up.
I had never eaten butternut squash before, but I love it! And this soup was delish.
Each golden bite tastes like a fresh veggie garden.
And it freezes beautifully, too, so you can enjoy that fresh-from-the-garden taste later on when we're in the depths of winter.
Butternut Squash Soup
2 Tablespoons olive oil
2 Tablespoons minced garlic
1/2 a large onion, chopped
1 large stalk of celery, chopped
14 baby carrots, chopped (or 1 large carrot)
1 large butternut squash, peeled and cubed
1 small zucchini, chopped
1 32 oz. carton fat-free chicken broth
1 teaspoon dried sage
Salt & pepper to taste
In a large stock pot, heat olive oil over medium-high heat. Add garlic and saute for 1 minute. Add onion, celery, and carrot. Saute until onion becomes translucent. Add butternut, zucchini, broth, and spices. (Be generous with the pepper for a little extra kick. Or add a splash of Tabasco for some spice.) Stir to combine and bring to a boil. Once boiling, turn down the heat and allow to simmer for 25-30 minutes. Remove from heat and blend using an immersion stick blender. (Or pour into a regular blender, but be careful--it's hot!) Top with parmesan cheese, croutons, parsley, or a drizzle of cream and serve.
P.S. If you need another butternut squash option, try Ina Garten's Carmelized Butternut Squash recipe. It's like vegetable candy!