The one thing that I love about fall and winter is trying a new soup or chili recipe once a week (at least I try to). It's so nice to come home after a day of snowshoeing or skiing and dive into a bowl of hot soup!
Butternut Squash Soup
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed
2 fresh sage leaves
2 teaspoons kosher salt
Freshly ground black pepper
2 medium canned plum tomatoes ( I used fresh plum tomatoes)
1 medium butternut squash, peeled, halved and diced
4 cups low-sodium chicken brother or water
1 teaspoon balsamic vinegar
1/4 cup of heavy cream or half/half
2 tablespoons freshly grated Parmesan
Heat olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered, stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat, add the tomatoes, and cook, stirring, until tomatoes break up and the onions brown slightly, about 10 minutes. Add squash and remaining salt and cook until the squash is tender, about 12-15 mins. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables are tender, about 20 minutes.
Puree the soup in a blender. Or leave in pot and use hand pureer. Reheat over medium heat. Stir in cream and vinegar. Serve with a touch of parmesan cheese.
I served the soup with homemade organic whole wheat biscuits, brie cheese and fresh apples. The one thing that does inspire me is this picture below, the beautiful orange/yellow color of the squash and the green of the sage-Love!