Thursday, October 16, 2014

Buttercup Squash Soup with Sage


Buttercup Squash Soup with Sage

Ingredients

1 Buttercup squash pureed or peeled, diced into cubes
3 Tbsp olive oil
salt and pepper to taste
2 Tbsp unsalted butter
1 yellow large onion, chopped
2 cloves garlic, minced
12 sage leaves
4 cups vegetable broth or pumpkin broth

Directions

See Two different ways to cook pumpkin.  For this

In a large pot, saute on medium high the butter, onions, sage and garlic for about 5 minutes. Add squash,  broth to the pot.  Cook on low to 20 minutes.  Remove from heat to cool.

Puree mixture in a blender.  Return to the pot and reheat.

Garnish with Bacon, nuts, pepper, heavy cream, or anything else you want.