BUTTERNUT SQUASH SOUP 2
Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good
Makes 6-8 servings
Prep Time: 15-20 minutes
Cooking Time: 35 minutes
Ingredients
• 1 shallot, finely chopped
• 4 Tbsp. butter
• 3-lb. butternut squash, peeled and cubed
• 11 whole leaves of fresh age, washed, divided
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/3 cup heavy cream
• 1/2 cup light brown sugar
• 1 tsp. ground cinnamon
• pinch of nutmeg
Directions
1. In stockpot, saute the shallot in butter over medium heat.
2. Add squash, 3 sage leaves, chicken stock, salt, and pepper. Cover and bring to a boil. Simmer, covered, for 20-30 minutes, until squash falls apart when stuck with a fork.
3. Puree soup by portions in a firmly covered blender, 2 cups at a time. When you've finished, return pureed mixture to stockpot.
4. Stir in cream, brown sugar, cinnamon, and nutmeg over low heat. Taste the soup to determine whether or not to add more cinnamon, sugar, salt, and pepper.
5. Serve garnished with whole leaves of fresh sage.
Stephanie O'Conner, Cheshire, CT
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