Roasted Butternut Squash Soup
As Christmas day approaches, our calendars get filled up with activities….shopping, decorating, gathering together with family and friends. The days are getting colder and the hours in the day seem to get shorter. When dinnertime comes around it is nice to have an easy dinner to serve for your family. One that is filled with wonderful flavors and incredible health benefits is an added bonus to help sustain the energy needed to accomplish all the things you have on your “to-do” list. This roasted butternut squash soup is easy to prepare and lasts for days in the refrigerator. It is a wonderful soup to pull out if a friend stops by around lunch time. Put on your favorite Christmas carols and take an hour to unwind as you fix this delicious soup for your family.
Ingredients
1 large butternut squash (2-2 ½ pounds) peeled and cubed
2 Tablespoons olive oil
½ teaspoon sea salt
½ teaspoon freshly ground pepper
2 Tablespoons fresh rosemary chopped fine
1 tablespoon butter
1 large leek, washed and chopped (2 cups)
4 cups fat free, low sodium, organic chicken broth (vegetable both for vegetarians)
½ cup sherry
6-8 fresh sage leaves chopped fine
¼ cup plain greek yogurt
Preheat over to 400 degrees. Mix cubed squash with olive oil, rosemary, salt and pepper in a large bowl and spread on a foil lined 15×10 jelly roll pan that has been sprayed with non-stick cooking spray. Bake 45-50 minutes until squash is fork tender. Allow the squash to cool. While squash is roasting melt the butter in a large stock pot and add the chopped leeks. Turn heat to medium and cook the leeks until translucent, stirring occasionally about 6-8 minutes. Add the cooled squash and the broth, sherry and sage and turn heat to high. Bring to a boil and once boiling, reduce heat to low immediately. Simmer for 20-25 minutes until the squash begins to break apart. Blend in food processor or Vitamix. If soup is too thick for your taste, thin with milk, almond milk or more chicken broth. Serve with a dollop of plain greek yogurt.
We will be enjoying this soup at Bekah’s baby shower this week.
What new recipe for a quick and delicious soup have you tried this season?
