Wednesday, October 21, 2009

Simple Butternut Squash Soup

Visited farmers' market in Santa Monica with former Fox11 news producer Sandra Messick. She lived just like Under the Tuscan Sun for a few years and now she's back from Italy to share her wisdom.
She has a genuine love for food & is excited to share it. She came up with this recipe on the spot when I told her I love butternut squash soup. Just as delicious and impressive as the best soup in any fab LA restaurant!

Butternut Squash Soup
by Sandra Messick

1 butternut squash
2 tbs butter
1 tsp sage
good dash salt and pepper
1/2 large onion, diced
1 tsp chopped garlic
1 can vegetable broth

Preheat oven to 400 degrees. Cut squash longways down the middle (mine was 3lbs). Spray a cookie sheet with pam, place the squash face down. Cook for 40 minutes.

In the last ten minutes, prepare the rest of the ingredients in a large pot. Melt the butter, then saute your garlic and onions until they are opaque. Add sage & salt and pepper.

When the squash is done, discard the seeds, then scoop it out while it's hot & place it into the pot. Add vegetable broth.
Once all of the ingredients are incorporated, put it all in a blender, blend and then serve!

I had crusty french bread on the side. It was insanely delicious and perfect for fall!

1 comment:

Richard said...

I got so sick off butternut squash about a year ago. It was tasty, but it made me a salad shooter.


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