Butternut Squash Soup
This recipe is inspired by my friends at the American Heart Association and lends itself perfectly to any fall menu. Serve with some delicious flatbread and enjoy a taste of fall!
Ingredients
1 butternut squash (about 3 lbs)
2 large onions, chopped
2 cups chopped carrots
1 tbsp minced garlic
1 tsp dried sage
1 bay leaf
1 quart vegetable stock
1/2 cup greek yogurt
1 pinch nutmeg
1 tsp kosher salt
1/2 tsp black pepper
Extra virgin olive oil
Instructions
1
Slice the butternut squash in half and scoop out the seeds. Wrap the prepared squash with aluminum foil and bake it in the oven for about an hour or until it is fork tender.
2
Once the squash is cooked, remove from the oven and let it cool.
3
Heat a large pot on the stove and add enough oil to lightly coat the bottom of the pan. Add the chopped onion, carrots, garlic, sage and bay leaf. Sauté until fragrant (about 3 minutes).
4
Add the vegetable stock and stir to incorporate. Scoop the meat from the butternut squash and add to the pot. Bring to a boil, reduce the heat and simmer for about 10 minutes or until the carrots are tender.
5
Blend the mixture in a blender (blend in batches if needed and be sure to remove the bay leaf before blending) and add the yogurt , nutmeg, salt and pepper and continue blending until smooth.
6
Serve with a dollop of yogurt on each soup and enjoy!
Tags:
American Heart AssociationButternut Squash SoupChef BryanCooking with Chef BryanFall SoupsSquash Soup
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