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Roasted Butternut Squash Soup Ingredients 3 pounds butternut squash (about 2 medium squash), peeled, seeded and cut

into 1-inch chunks 3 tablespoons olive oil 1 tablespoon garam masala 1/2 teaspoon ground ginger 1 teaspoon each salt and freshly ground black pepper 2 tablespoons unsalted butter 1 medium onion, peeled and diced 2 cloves garlic, peeled and minced 5 large whole sage leaves 4 cups chicken stock 1/4 cup heavy cream Salt and pepper to taste Crispy sage leaves or and toasted pepitas for garnish Directions: 1. Preheat the oven to 400 degrees F. 2. Combine squash, olive oil, garam masala, ginger, salt and pepper in large bowl and mix until squash is well-coated. Arrange squash in a single layer on a baking sheet coated with cooking spray. Bake for 45 minutes or until soft and tender. 3. While squash is roasting, set a large pot over medium heat and melt the butter. Add the onion, garlic and sage, and cook, stirring frequently, until the onion just turns golden, about 6 to 7 minutes. Remove the sage leaves and discard. 4. Add the stock and roasted squash to the soup pot and simmer, uncovered, for 20 minutes. 5. Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the cream and reheat. Season to taste with salt and pepper and serve garnished with crispy sage leaves and/or toasted pepitas. Serves 8 as a first course.

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