sunday’s soups… butternut squash with sage & sharp cheddar
can i just start by saying… i LOVE butternut squash!! now that fall is officially here – the leaves are turning bright reds, pinks, yellows, and oranges here in seattle, and it even smells like fall – i have finally broken down and started my butternut squash marathon! there are a myriad of ways to cook squash, but one of my favorites is in a pureed soup.
last fall and winter i became the go-to squash girl at work. this was mainly because i have peeling and chopping them down to a science ;). while we mainly cooked from recipes in order to maintain consistency for our customers, we also made soups every week, which were sometimes made up on the spot. this soup was one of those recipes. we had some left over squash in the walk-in so my boss told me to whip something up! i hung out in the walk-in for a few minutes scouring for ingredients and a little while later i had this!
this soup is thick, rich, and creamy! instead of pureeing it in the food processor, i also puree my soups in a blender. over years of trial and error, i have found that blenders break the soups down much better than the food processor and they end up coming out much smoother. just make sure you have a firm hand over a towel on the lid of the blender if you blend while the soup is still hot. also, only fill it up just over half way or else you may end up with soup on the ceiling 🙂
makes 6 servings
1 1/2 butternut squash, peeled, seeded & chopped
1 sweet onion, chopped
2 garlic cloves, chopped
1/4 cup fresh sage
6 cups veggie stock
1/2 cup sharp white cheddar cheese
1/4 cup graded parmesan
1 T butter
1/8 cup olive oil
2 T brown sugar
saute the onion in butter and olive oil until soft. add the squash and saute 10 minutes. add sage and garlic and saute for another 10 minutes. add the vegetable stock and bring to a boil. reduce to a simmer and cook until the squash is soft enough to mash. add the cheeses and brown sugar, and stir until the cheese is melted. puree in the blender in batches, adding small amounts of water if soup is too thick to blend. season with salt and pepper.
salt & pepper