Savory Buttercup Squash Soup With Sage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 small buttercup squash, about 2 pounds1 large sweet onion, coarsely chopped1 scant teaspoon saltdash black pepper2 tablespoons olive oil1 tablespoon butter1 tablespoon olive oil2 ribs celery, chopped2 tablespoons chopped fresh sage4 cups chicken brothsalt and pepper, to tasteshredded Parmesan cheese, for garnish
Recipe by Diana Rattray ~ About.com Guide
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Heat oven to 375°. Peel the squash with a vegetable peeler, scoop out seeds, and cut into 1/2 to 1-inch dice. I used a y-peeler and found it easier to peel across the ribs and around the squash, rather than top-to-bottom.
Toss the squash cubes with the chopped onion, 1 scant teaspoon of salt, a dash of pepper, and the 2 tablespoons of olive oil. Spread out in a large baking pan and bake for 30 minutes, until tender and lightly browned.
Heat 1 tablespoon of butter and 1 tablespoon of oil in a medium saucepan over medium-low heat. Add celery and sage and cook, stirring, until celery is just tender. Add chicken broth and the roasted vegetables. Bring to a boil. Reduce heat to low, cover, and continue cooking for about 30 minutes, until vegetables are very tender. Taste and add salt and pepper. Carefully blend in small batches. Serve hot with a sprinkling of shredded Parmesan cheese.
Serving Size: serves 4
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Heat oven to 375°. Peel the squash with a vegetable peeler, scoop out seeds, and cut into 1/2 to 1-inch dice. I used a y-peeler and found it easier to peel across the ribs and around the squash, rather than top-to-bottom.
Toss the squash cubes with the chopped onion, 1 scant teaspoon of salt, a dash of pepper, and the 2 tablespoons of olive oil. Spread out in a large baking pan and bake for 30 minutes, until tender and lightly browned.
Heat 1 tablespoon of butter and 1 tablespoon of oil in a medium saucepan over medium-low heat. Add celery and sage and cook, stirring, until celery is just tender. Add chicken broth and the roasted vegetables. Bring to a boil. Reduce heat to low, cover, and continue cooking for about 30 minutes, until vegetables are very tender. Taste and add salt and pepper. Carefully blend in small batches. Serve hot with a sprinkling of shredded Parmesan cheese.
Serving Size: serves 4
Nutritional Info Amount Per Serving
- Calories: 176.5
- Total Fat: 11.7 g
- Cholesterol: 16.4 mg
- Sodium: 1,645.2 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 2.8 g
- Protein: 4.9 g
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