Butternut Squash Soup With Sage

• butternut squash, peeled, seeded and cubed into 1-inch pieces (about 5-6 cups)↗3 lbs
• olive oil↗3 tablespoons
• kosher salt↗3 teaspoons
• fresh ground pepper↗1 pinch
• butter↗1 tablespoon
• large yellow onion, diced (about 1 1/2 cups)↗1
• stalks celery, clopped (about 1 1/2 cups)↗3
• chopped fresh sage1 tablespoon
• chicken broth↗6 cups
• grated parmesan cheese1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 2

   In a large bowl combine squash, 2 tablespoons olive oil, 2 teaspoons salt, and pepper.

3. 3

   Place on shallow baking sheet and roast for 15 minutes, then turn over and roast another 15 minutes, until squash is tender and caramelized, then set aside.

4. 4

   In a large soup pot, heat the remaining oil and butter over medium heat.

5. 5

   Add the onion, celery and sage and sauté until translucent and tender, about 10 minutes.

6. 6

   Add the squash, broth, and remaining salt and bring to a boil, lower heat and and simmer for 30 minutes, remove from heat.

7. 7

   Using a blender or food processor, remove the squash with a slotted spoon and puree until smooth.

8. 8

   Return to the pot, keep warm. Serve with grated parmesan.