Butternut Squash Soup
1 3lb butternut squash, peeled and cubed
3 Tbsp olive oil
3 tsp salt
pinch of pepper
1 Tbsp butter
1 large yellow onion, chopped
3 stalks celery, chopped
1 Tbsp chopped sage
6 cups veggie stock
In a large bowl, toss squash with 2 Tbsp olive oil, 2 tsp salt & pinch of pepper. Place squash in a baking dish and roast for 15 minutes-turn over and roast an additional 15 minutes, or until caramelized.
In a large pan, heat butter & 1 Tbsp olive oil over medium heat. Add onion, celery and sage-saute until translucent. Add stock & squash. Bring to a boil. Lower heat and simmer for 30 minutes. Blend with blender stick or in batches in a blender. If using a blender allow soup to cool slightly before blending.
I had actually posted about this soup once before, but never posted the recipe! So I HAD to share it so you can enjoy the deliciousness too!
