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Roasted Butternut Squash Soup

Recipe by Mary’s Team | Prep Time: 80 minutes | Cook Time: 35 minutes
  • Recipe

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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