Lunch: Roasted Butternut Squash Soup

Recipe by Frank P. Melodia Start off a festive holiday dinner with this creamy Roasted Butternut Squash Soup.

Ingredients

2 butternut squash
1 celery root (celeriac)
1 sweet potato
1 large white onion
12 large sage leaves
2 tbsp. olive oil
4 tsp. kosher salt
1/4 tsp. Freshly ground pepper
3 c. chicken broth
3 c. water
1 c. half-and-half

Instructions

Soup: Preheat oven to 425 degrees F. In roasting pan, mix squash, celery root, sweet potato, onion, sage leaves, oil, 2 teaspoons of the salt, and the pepper. Roast, stirring 2 or 3 times, for 55 minutes, or until tender.
In food processor, in batches, puree squash mixture, blending some broth and water into each batch, until smooth. Pour into a Dutch oven; stir in remaining 2 teaspoons salt, broth, water, and the half-and-half.
Garnish: Melt butter in large skillet over medium heat. Add sage leaves; cook, turning once, until leaves are crisp, about 1 to 2 minutes; drain on paper towels. Add shallots to skillet; cook, stirring, until tender and lightly browned, about 8 minutes. Sprinkle with sugar; cook, turning shallots, until caramelized, with a medium-brown glaze, 3 to 4 minutes.
To serve: Ladle soup into 8 bowls. Top with croutons, shallots, and fried sage leaves.

Add a review for Roasted Butternut Squash Soup