Saturday, January 8, 2011
1 large onion diced
1 medium butternut squash (roasted and diced)
1 clove of garlic (minced)
2 teaspoons of parsley (minced)
2 teaspoons of fresh sage (minced)
5 to 6 cups low salt chicken broth
Sea Salt (season to taste)
Preheat oven to 400F. Stick squash with tip of knife several times so it will not explode while baking in oven. Place squash in a baking dish with about a 1/2 inch of water and roast about 45 minutes to an hour depending on the size of squash. When squash is soft to touch, remove from oven and cool. Cut Lengthwise and remove seeds, then dice.
Meanwhile, in heavy soup pot add olive oil, then onions, parsley and sage. Cook until softened about 10 minutes. Add garlic, cook until fragrant, about 1 minute. Add squash and chicken broth and bring to boil. Reduce heat then simmer about 10 to 15 minutes. Use boat motor or blender to puree soup. Salt to taste. Ladle soup into bowls. Finish the soup with a dollop of sour cream.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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