Butternut Squash Soup

FALL.....means FIBER!!!  Cookbook club tonight - and we got our fill of FIBER for the week :)  We had ALL kinds of squash tonight!!  The butternut squash is that funny looking veggie that is shaped like a bell.  I've been making a lot of stuff with butternut right now - so now you have options!!  Ross commented that the soup looked like baby food (pureed veggie soup can only look so good....) but it tasted super good - so don't let the appearance freak you out!

serves 6-8: OBB cookbook

Ingredients:

1/2 tablespoon olive oil
1 tablespoon  butter
1/2 cup sliced carrots (1 med carrot or 12 baby ones)
2 stalks celery, diced
1 cup diced onion
4 large garlic cloves, minced
1 medium butternut squash, (4 cups peeled and diced)
1 medium potato, diced (about 2 cups diced)
32 oz chicken broth (that’s one box/carton)
1 tablespoon brown sugar
1 1/2 teaspoon kosher salt
3/4 teaspoon dried sage
1 pinch cayenne pepper or a douse of hot sauce

Topping: croutons, sour cream, parsley OR 4oz prosciutto, cream, sage (see below)

In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic
Saute for 2-3 minutes or until onion is tender. Add the squash.

Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender. Stir in 1 T brown sugar.

Use an immersion blender, or transfer soup to a regular blender and puree until smooth.  YAY I got to use my immersion blender -- so exciting!!  These are amazing by the way - on sale at Crate and Barrel right now!  (just bought my last week!)

I topped mine with croutons....you could also drizzle sour cream or parsley too!  OR heat a skillet to medium heat.  Add a drizzle of olive oil and swirl to coat pan.  Add prosciutto and cook until brown and crisp.  Remove with slotted spoon and lay on paper towel to drain.  Add sage to prosciutto drippings until crisp - drain on paper towel too and sprinkle with sea salt.  To serve, ladle soup into bowls, top with drizzle of cream and sprinkle of prosciutto and sage leaves.