Butternut Squash Soup

This is the perfect Fall soup. It's creamy and tastes like nothing you've had before, or what you'd expect. Yummy!

Butternut Squash Soup

1 3-pound butternut squash

3 T. olive oil

3 tsp. kosher salt

1/8 tsp black pepper

1 T. butter

1 large yellow onion

3 stalks celery, chopped

1 T. chopped fresh sage leaves

32 oz. chicken broth

Heat oven to 400°. Peel and seed the squash. Cut into 1 inch cubes and place them on a rimmed baking sheet. Drizzle with 2 T. of the olive oil, 2 tsp. of the salt and the pepper. Toss to coat. Spread in a single layer and roast for 15 to 20 minutes. Turn and roast until soft, about 15 minutes more.

Meanwhile, heat the butter and remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened, about 7 minutes. Add the broth, 2 cups of water, remaining salt, and the squash and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat. Let cool for 10 minutes. Use an immersion blender to puree the soup or work in batches in your stand blender.

TO FREEZE:

Let cool and ladle into resealable freezer bags. Place bags in plastic container and freeze. Store for up to 3 months.

TO REHEAT:

Thaw overnight in the fridge or partially in the microwave. Warm in covered saucepan over medium-low heat for 20 minutes.