Now that Winter is finally ending or we are all awaiting first day of spring and warmer temperatures, I am secretly missing the coziness of Winter evenings. Winter is the time when we all finish our dinner and gather around the fireplace to get some warmth and chat about the day. The girls play with us and around us since they can’t get out of the house. On Sunday Evening, we have the fireplace going literally from 4 in the evening sipping the warm soup while rest of the dinner is getting ready.So while all of us are more than ready to welcome Spring, this soup is to wave Goodbye to the snowy evenings of Winter.
Ingredients: Serves about 6
- Butternut Squash 1 Medium size
- Onion 1 small to medium size cut in small pieces
- Garlic – 1 clove peeled
- Vegetable or Chicken Stock 1 can
- Whole Milk preferably or 2% if that’s what you have
- Sage Leaves Fresh 8
- Black Pepper – Freshly cracked
- Salt to taste
- Honey 1 Tbsp
- Water if needed
- Butter/Ghee 2 Tbsp
- Preheat the oven to 425 degrees.
- Cut the Butternut Squash in quarters and remove seeds. Drizzle some olive oil.
- Place the Squash in oven proof tray or cookie sheet and let roast for about 45 to 50 minutes. It should look soft and cooked when you take it out. If not add 5 minute increments to over time.
- Once done, remove from the oven, scoop out the flesh and set aside.
- In a saucepan, heat Butter or Ghee and add onion, saute for couple of minutes, add Crushed Garlic and saute for another minute.
- Then add the Squash pulp and saute for about 3 minutes while stirring constantly.
- Add Stock to the pan and mix thoroughly.
- Add Black Pepper, Honey and Sage leaves. Let the soup come to a boil.
- Add Milk/Cream that you are using. If you would like more creaminess, add more milk. If you don’t like creamy texture that much, add more stock or water until the soup is of desired consistency. Add salt and mix well.
- Put everything in blender and blend well.
Serve warm and Enjoy!!