Butternut Squash Soup
Perfect for that cold winter day, you just can't go wrong with hot soup. And it doesn't get any better than butternut squash. With any soup, there are many different ways to season, it just depends on what kinds of flavors you like. For this recipe, I used fresh sage, bacon and cayenne pepper to give it a little kick. I've also included the most simple crostini recipe, as they pair perfectly with this winter comfort food. Enjoy!
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 small white onion, chopped
- 1 teaspoon of fresh chopped sage (about 3 leaves)
- 3 cloves garlic, minced
- 2 to 2-1/2 pounds butternut squash, peeled, seeded and cut into cubes
- 1/4 cup cooking sherry
- 4 cups fat-free low-sodium chicken broth
- dash of cayenne pepper
- 4 slices of bacon, chopped and cooked till crisp
- 1/3 cup heavy cream
- salt and pepper
Heat a large non-stick soup pot over medium heat. Add the butter and olive oil and heat until butter is melted. Add the chopped onions, cooking until soft–about 5 minutes or until transparent. Add the garlic and saute for one minute, followed by the chopped squash cubes. Saute for 5 minutes, then pour in the chicken broth and sherry. Add a couple of shakes of cayenne pepper. Bring pot to a boil then cover and simmer on low for 25 minutes.
While the soup is simmering, chop the bacon in to small pieces, cook and drain to remove excess grease.
Puree the soup by transferring it into a food processor or an immersion blender, directly in the pot. Pour and stir in the cream after pureeing, and season with a dash of sea salt and black pepper.
Serve with toasted crostinis.
Pre-heat oven to 400 degrees. Cut a French Baguette in to slices and brush with olive oil. Lightly salt each piece and bake for 10 minutes or until golden brown. Remove from oven and rub each piece with fresh garlic and serve.