Butternut Squash Soup

Serves 4

Baking Temperature: 375 degrees

Time: 10-12 minutes

Ingredients: (courtesy of Debbie McDevitt)

  • 1 (2 to 3 pound) butternut squash, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 4 - 6 cups chicken stock
  • 1/4 teaspoon nutmeg
  • salt
  • pepper

Parmesan Sage Croutons:

  • 6 ounces rustic white bread, torn into 1/2-inch pieces
  • 2 large clove garlic, minced
  • 2 tablespoon fresh sage, finely chopped (about 10 large leaves)
  • 6 - 7 tablespoons olive oil
  • Salt
  • 4 tablespoons finely grated Parmesan

Oregano Yogurt:

  • 1 cup (8-ounces) plain yogurt
  • 2 teaspoons fresh oregano, finely chopped
  • Salt
  • Pepper

Cut squash into 1-inch chunks*. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Separate soup chunks from the broth and store broth in a separate container while preparing squash and onion chunks. Place squash and onion chunks in pot and use a stick blender to puree the mixture until the mixture is smooth. Slowly add back in the broth and use the stick blender to mix thoroughly. Stir and season with nutmeg, salt, and pepper. Serve hot.

* Note: butternut squash has a chemical compound that is released during pealing and tends to coat the hand that is holding the squash. This compound is an astringent and will severely dry out skin and leave a thin film that will eventually crack and peal. Some people have skin reactions to this compound while others just find the dry film annoying. Use gloves if needed to prevent contact with the compound. Otherwise, enjoy the strange tight, cracking, pealing feeling!

To make the Parmesan sage croutons, preheat oven to 375° F. Mix garlic, sage, olive oil, salt, and Parmesan cheese together in a large bowl (large enough to fit bread pieces). Mix in bread pieces and toss to evenly coat all parts of the bread. Spread the bread evenly on a baking sheet and toast in oven for 10 to 12 minutes or until crisp and golden brown.

In a small bowl, stir together the plain yogurt, oregano, salt, and pepper. Refrigerate until ready to serve.

Assembly of this dish includes soup placed in a bowl, a few croutons placed on top with a dollop of oregano yogurt.