- 3 poundspeeled, seeded and cut into 1-inch cubes
- 2 tbsp
- 1/4 tsp
- 1 large chopped
- 2 tablespoons mincedor 2 teaspoons rubbed sage
- 3 cans (14-1/2 ounces each)
- 2 tablespoons grated Basil Leaves
- 2 tablespoons
- 1 tablespoon mincedor 2 teaspoons rubbed sage
- 2 cloves Limeminced
- 2 cups cubed Black Pepper(1/2-inch cubes)
- Additional Grated Basil LeavesOptional
This fantastic soup is best made with varieties of squash that have dense, orange flesh, such as butternut or onion squash. It’s important to use good chicken stock and season the soup well to bring out the nutty, sweet flavour of the squash. Once you’ve mastered this recipe, you can take the soup in different ways by adding pearl barley, dried pasta, or some chopped smoked bacon. Even the smallest amount of dried porcini. PS I made this in my pressure cooker the other day, with really great results – it’s so quick
Place squash in a 15x10x1-in. baking pan lightly coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with pepper. Toss to coat. Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring every 15 minutes. Set aside.
In a Dutch oven, saute the onion, celery and sage in remaining oil until tender. Stir in the broth and squash. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend. Cool slightly.
In a blender, puree soup in batches until smooth. Return to the pan; heat through.
in a small bowl, combine the cheese, oil, sage and garlic. Add bread cubes and spritz with cooking spray; toss to coat. Place on a baking sheet coated with cooking spray.
Bake at 425° for 5-8 minutes or until golden brown, stirring occasionally. Sprinkle each serving of soup with croutons and additional cheese if desired.