Natlifestyle.com

My friend Rebecca is an amazing cook. She made this soup last week with ingredients from the farmers market and it was delicious…like some of the best soup I’ve ever had. A wonderfully simple vegetarian soup recipe for the fall. 

Ingredients (yields about 4 appetizer servings or 2 main dish servings):

• 1 med size butternut squash
• 4 cups of organic vegetable or chicken stock
• 1 small red onion
• 5-10 Sage leaves

Directions:

Cut the squash in half length wise, scoop the seeds out, place face down on a lightly oiled cookie sheet, bake on 350 until soft all the way through.
Sautee the finely chopped onions until brown, about 5 minutes. In a large pan, add the onion, vegetable or chicken stock along with  5-10 whole sage leaves. Bring to a simmer.
After the squash is cooled, peel the skin off and puree in the food processor.
 
Remove the sage leaves from the stock. Add the squash puree, stir together, bring to a simmer. Serve warm.

Tags: butternut squash recipes, healthy food recipes, healthy soup recipes, vegetarian recipes

This entry was posted on Thursday, November 5th, 2009 at 12:59 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.