Butternut Squash Soup
June 26, 2008 11:39am CST
I just tried this recipe for butternut squash soup, and it's so good I wanted to share it. I found it on the Food Network: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_105309,00.html I'm so happy with it, as it was so easy to make except for cutting and peeling the squash. The recipe calls for using fresh sage in a way I've never heard of before where you saute the sage leaves in olive oil, and then use the oil to cook chopped up vegetables. The sage leaves are saved to serve on top of the soup. If anyone has a favorite recipe using fresh herbs and vegetables, I would love to try it. I've got my herb garden going strong, and soon I'll have a lot of vegetables from my vegetable garden.
• United States
26 Jun 08
This sounds delicious! I love butternut squash! There is nothing like homemade soup with lots of fresh herbs. I love growing fresh herbs. The smell is so good. We use lots of olive oil in our home. Here is a recipe using fresh herbs that should be well-loved by many: Fresh herb, potato and leek soup--from Bon Appétit | November 1992 3 pounds russet potatoes, peeled, cut into 1-inch pieces 5 cups canned low-salt chicken broth 3 cups water 3 large leeks (white and pale green parts only), chopped 1/2 cup whipping cream 1/4 cup minced fresh chives or green onion tops 2 tablespoons minced fresh basil or 2 teaspoons dried, crumbled 1 tablespoon minced fresh dill or 1 teaspoon dried dillweed Hot pepper sauce (such as Tabasco) Chopped fresh chives or green onion tops PreparationBring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.) Ladle soup into bowls. Garnish with chopped chives and serve.