Thursday, October 25, 2012

Savory Buttercup Squash Soup

Roasted Buttercup Squash SoupAt this point, you all should be pros at cutting up hard squashes and throwing them in the oven. I know it takes a lot of trial and error and sharpening lots of knives, but the rewards are oh so sweet. Buttercup squash is the sweetest of the winter squashes. It can even replace sweet potatoes in most recipes. The sweet and creamy flesh of this squash makes the perfect soup.

1 small buttercup squash, about 2 pounds
1 large sweet onion, coarsely chopped
1 scant teaspoon salt
dash black pepper
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon olive oil
2 ribs celery, chopped
2 tablespoons chopped fresh sage
4 cups chicken broth
salt and pepper, to taste
shredded Parmesan cheese, for garnish

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