Mmmm-mmmmm-good. Perfect, hearty, creamy soup for a cold winter’s day. I love working with butternut squash too – its skin comes off easily using a carrot/potato peeler. And you get to use your immersion blender for this recipe – I think they’re so fun!
Recipe from Shape magazine
2T extra-virgin olive oil
1 medium onion
1 carrot, peeled and cut into 1/2-inch pieces
3 1⁄2lb butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 cups)
6c low-sodium chicken stock or broth
1⁄4c chopped fresh sage
Kosher salt and freshly ground black pepper
Heat oil in an 8-quart stockpot over medium-high. Add onion and carrot and cook, stirring occasionally, for 5 minutes or until onion is soft. Add garlic and cook for 30 seconds more or until aromatic. Add squash and stock or broth and bring to a boil. Add sage and continue boiling for about 20 minutes or until vegetables are tender.
Turn off heat. Using an immersion blender, blend the mixture until smooth. (Or purée in batches in a food processor or blender until smooth.) Season with salt and pepper. Keep the soup warm over low heat until you’re ready to serve.