Butternut Squash Soup

This was the first time I have ever made this kind of soup. It was very satisfying and made a lot, so there are now a couple of meals in the freezer. My inspiration was a recipe from Jamie Oliver on the Food Network, which I varied a little.




Butternut Squash Soup
4 lb. butternut squash, halved, seeded, and cut into chunks
Olive oil
Salt and pepper
2 onions, chopped
4 carrots, chopped
2 celery ribs, chopped
2 garlic cloves, minced
1 Tbsp. fresh sage, chopped
1 Tbsp. fresh rosemary, chopped
2 quarts chicken stock (I like College Inn brand.)

1. Place squash on an aluminum foil-lined baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Bake at 400° for 30 minutes or until softened.
2. Sauté onions and next 3 ingredients in hot oil in a Dutch oven until vegetables are tender. Stir in sage and rosemary. Add in roasted butternut squash and chicken stock. Use an immersion blender to puree mixture until smooth. Cook until thoroughly heated.