Serves 4
Ingredients
1 medium-sized butternut squash, about 2 pounds, prepped and cut into 1-inch cubes
1 medium onion, chopped
3 cloves of garlic, minced
3 cups unsalted chicken stock, warmed or room tempurature
3 tbsp evoo
2 bay leaves
1 tsp all-purpose seasoning
a pinch of dried sage and/or 10 fresh leaves [optional - see note]
freshly cracked pepper, to taste
coarse sea salt, to taste
Note: If you have access to fresh sage, one of the most delightful [albeit a little unhealthy] things to do with sage is to fry it. Yes, fry it. You can make it before you start to use as a garnish for the soup... and for a little snack while cooking. Simply heat a few tbsps of evoo in a small saucepan over medium to medium-high heat. Rinse and very thoroughly dry sage by pressing between a couple paper towels. Add sage leaves to pan and toss with wooden spoon until crisp and dark green. Transfer to a paper towels to drain excess oil and cool. Simple as that!
Directions
1. In a large saucepan, heat 2 tbsp of evoo over medium heat. Add bay leaves and onion. Cook until onion is soft, about 5 minutes. Add garlic and squash to the pot. Season with salt and pepper. Cook, stirring occasionally, until fragrant, another 5 minutes. You may add another tbsp of evoo during the process if the vegetables need more coating.
2. Add dried spices and stir as you gradually pour in the chicken stock. Bring up to a simmer and let cook til squash can be easily mashed against pot with a wooden spoon, 25-30 minutes.
3. Let cool slightly before puréeing. If using a blender, make sure to allow the heat to escape from the lid's removable cap. Cover hole with kitchen towel or paper towel while blending to prevent spattering. You may use an immersion blender if you have one. [Either way, remember safety first! It's much easier to reheat cold soup than it is to clean up a real hot mess.]
4. Transfer back to pot and serve hot.
