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Roasted Butternut Squash Soup and Mary's Gone Crackers Super Seed Classic

Roasted Butternut Squash Soup

Recipe by Karin Fisk | Prep Time: 80 minutes | Cook Time: 35 minutes
  •  Gluten Free
  •  Vegan

INGREDIENTS

  • 1 medium sized butternut squash, split and seeds removed
  • 1 head garlic, top cut off
  • 2 tablespoons sunflower oil
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 3 ribs of celery, diced
  • 6 c. chicken stock (or vegetable stock)
  • Salt & Pepper to taste
  • 1.5 tablespoon of butter
  • 15 sage leaves
  • 3 oz goat cheese, crumbled

PREPARATION

Preheat the oven to 400 degrees.

Place the squash, cut side down on a parchment paper lined baking sheet.

Rub the garlic with 1 tablespoon of oil and place on the same baking sheet.

Roast the garlic for 30 minutes before removing, set aside.

Roast the squash for 45 minutes, until soft, remove from the oven and set aside.

Heat a large pot over medium heat and add 1 tablespoon of oil, once heated add the onion, carrot and celery, cooking for 5 minutes.

Scoop the squash and squeeze the roasted garlic from their skins into the pot, stirring to combine. Add the stock and salt.

Bring the mixture to to a boil and reduce to simmer until the vegetables are soft, for 25-30 minutes.

Pour the cooked soup into the blender and puree until smooth.

Return the soup to a clean pot, using water, milk or stock to thin to the desired consistency.

Heat a medium sized frying pan over medium heat. Add 1.5 tablespoons of butter and melt it. Add the sage leaves and fry until crisp and the butter is slightly browned (careful not to burn).

Serve the soup and garnish with the brown butter, sage and goat cheese crumbles.

INGREDIENTS

  • 1 medium sized butternut squash, split and seeds removed
  • 1 head garlic, top cut off
  • 2 tablespoons sunflower oil
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 3 ribs of celery, diced
  • 6 c. chicken stock (or vegetable stock)
  • Salt & Pepper to taste
  • 1.5 tablespoon of butter
  • 15 sage leaves
  • 3 oz goat cheese, crumbled

PREPARATION

Preheat the oven to 400 degrees.

Place the squash, cut side down on a parchment paper lined baking sheet.

Rub the garlic with 1 tablespoon of oil and place on the same baking sheet.

Roast the garlic for 30 minutes before removing, set aside.

Roast the squash for 45 minutes, until soft, remove from the oven and set aside.

Heat a large pot over medium heat and add 1 tablespoon of oil, once heated add the onion, carrot and celery, cooking for 5 minutes.

Scoop the squash and squeeze the roasted garlic from their skins into the pot, stirring to combine. Add the stock and salt.

Bring the mixture to to a boil and reduce to simmer until the vegetables are soft, for 25-30 minutes.

Pour the cooked soup into the blender and puree until smooth.

Return the soup to a clean pot, using water, milk or stock to thin to the desired consistency.

Heat a medium sized frying pan over medium heat. Add 1.5 tablespoons of butter and melt it. Add the sage leaves and fry until crisp and the butter is slightly browned (careful not to burn).

Serve the soup and garnish with the brown butter, sage and goat cheese crumbles.

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