This recipe is from Tyler Florence from Food Network. Oh how I love him. This soup is so good and easy! It also has no dairy in it, which is great. I bought my butternut squash from Costco and roasted it from there, super easy. I loved the sage leaves and Amaretti cookies in it, delish.
Ingredients
- 2 (2 pound) butternut squash, halved lengthwise, seeded
- 1/4 pound amaretti cookies
- 1/2 cup olive oil
- 1/4 bunch fresh sage
- 1 onion, sliced thin
- 4 cups chicken stock, either homemade or store-bought
- Pinch of grated nutmeg
- Salt and freshly ground black pepper
Directions
Preheat oven to 375 degrees F. Grease a 13 by 9 by 2-inch glass baking dish with vegetable oil. Place squash cut side up in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.
While the squash is cooking, use a handheld mixer with the chopping attachment to pulse the cookies until roughly chopped. Set aside.
In a large pot, bring the olive oil up to almost smoking. Quickly cook the sage leaves until crisp. Remove and reserve the sage, and saute the sliced onion. When the squash is done cooking, using a large spoon, scrape squash into the pot; discard peel. Add 3 1/2 cups chicken stock and nutmeg and puree until smooth, add additional stock to reach desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with crushed amaretti; garnish with sage leaves.
2 comments:
I need to try this looks yummy!
It is!! And very Easy. The Amaretti cookies are also good to snack on while you are making it. Ha, I almost ate the whole bag.
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