Adapted from www.veryculinary.com
Serves 4-6 or 6-8 as an appetizer
1 butternut squash (about 3 pounds) (I used a 20-oz package of pre-peeled, cubed butternut squash)
2 Tbsp olive oil
3 tsp salt
1 tsp black pepper
2 Tbsp butter
1 large yellow onion, diced (about 1 1/2 cups)
3 stalks celery, chopped (about 1 1/2 cups)
1 Tbsp chopped fresh sage
5-6 cups chicken broth
dash nutmeg
1/8 to 1/4 tsp cayenne pepper
To roast the butternut squash: Preheat oven to 425 degrees.
If you have a full squash:
Cut the squash in half horizontally; then cut both pieces in half vertically, so you have four big pieces. Clean out the seeds, then cut the larger bottom pieces in half so that you have 6 pieces. Rub 2 tablespoons of olive oil over the squash, then sprinkle with 2 teaspoons salt and the pepper. Line a baking sheet with foil, spray with Pam, and then place squash on a baking sheet skin side down, and roast for 30 minutes, or until you can easily pierce with a fork. After it is done, use a spoon to remove the squash from the skin before adding it to the soup as directed below.
If you have pre-peeled cubes of squash:
Pour 1 Tbsp olive oil into a 1-gallon zip-lock bag. Sprinkle the cubed squash with 2 tsp salt and the pepper. Add cubes to the bag, then pour in another 1 Tbsp on olive oil. Zip the bag closed and shake and turn the bag a few times to coat the squash cubes. Spray a foil-lined baking sheet with Pam and pour the cubed squash onto the pan, and roast for 20-25 minutes, checking after 15 minutes to be sure the squash isn't burning or sticking.
While the squash roasts:
In a stock pot, melt the butter over medium heat. Add the onion, celery, and sage and cook slowly, stirring occasionally until the vegetables are translucent and tender, about 10-15 minutes. Keep warm until the squash is finished roasting.
To prepare the soup:
Add the squash to the vegetables along with the chicken broth, nutmeg, cayenne, and the remaining 1 tsp salt. Bring to a boil, reduce heat, and simmer 20-30 minutes.
Use an immersion blender to blend the soup until smooth. (If you don't have an immersion blender, cool the soup, then use a blender or food processor to blend until smooth, and reheat before serving.)
Serve with freshly grated Parmesan cheese or croutons, and a garnish of fresh rosemary if desired.