December 10, 2009
Butternut Squash Soup -- A Classic holiday dish
1 can butternut squash puree
1 big carrot diced
1 large sweet onion diced
2 tbsp unsalted butter
1 tbsp olive oil
1 1/4 can low sodium chicken broth
5 cloves garlic diced
3 tbsp fresh sage finely chopped
salt and pepper from the mill
Method: Heat a non-stick pan. Melt butter. Add olive oil. Add onions,carrots and garlic. Let them sweat for 10 mins. Add the butternut squash puree and chicken stock. Add salt and sage (2 tbsp).Cover lid and simmer for 15-18 mins. Let it cool. Blend the mixture using a blender or a food processor. Add fresh pepper from the mill. Mix well. Garnish with sage. Enjoy it with a Crostini on the side.
For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
To serve, ladle the soup into bowls and garnish with the cheese crostini.
Courtesy: Giada & Food Network.com