DETROIT - Guy Gordon's Savory Squash soup
4 lbs. cubed Butternut Squash
4 T. Olive oil, divided
2 Carrot, diced
1 C. Chopped onion
4 C. Chicken or vegetable broth
3 leaves of fresh sage
Salt and Pepper
Unsweetened whipping cream for garnish or Creme Fresche
Pre-heat oven to 400 degrees
In a shallow roasting pan, place squash with 1 1/2 T. olive oil and sprinkle of salt. Stir to coat completely.
Roast squash cubes in oven at 400 degrees.
20-30 minutes or until they are soft.
In a 4 qt. pot sautee' your onion and carrot, in 1 1/2 T. olive oil for 5 min., being careful not to brown the onions.
Add Chicken broth and sage leaves and simmer until carrots are very soft.
Take out the sage leaves, pour your mixture into a blender or food processor.
Add your tender squash cubes.
Puree the mixture until smooth.
Add salt if desired.
Dress with a dollop of unsweetened whipped cream.
Copyright 2013 by ClickOnDetroit.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.