SERVES 6
TOTAL TIME: 45 minutes
Serve with crumbled blue cheese and toasted, chopped walnuts.
|
2 |
pounds peeled, seeded butternut squash, cut into 1- to 2-inch pieces (6 cups) |
|
1 |
onion, chopped |
|
2 |
tablespoons vegetable oil |
|
1 |
tablespoon packed brown sugar, plus extra as needed |
|
2 |
garlic cloves, minced |
|
1 |
tablespoon minced fresh sage or 1 teaspoon dried |
|
4 |
cups low-sodium chicken broth |
|
½ |
cup water, plus extra as needed |
|
¼ |
cup half-and-half |
|
2 |
tablespoons minced fresh parsley |
|
|
Salt and pepper |
1. Combine squash, onion, oil, and sugar in Dutch oven and cook over medium-high heat until vegetables are softened and lightly browned, about 8 minutes. Stir in garlic and sage and cook until fragrant, about 30 seconds.
2. Stir in broth and water, scraping up any browned bits, and simmer until squash is tender, about 20 minutes.
3. Working in batches, process soup in blender until smooth, about 2 minutes. Return soup to clean pot and stir in half-and-half. Add extra water as needed to adjust soup’s consistency. Heat soup gently over low heat until hot (do not boil). Stir in parsley and season with salt, pepper, and sugar to taste. Serve.