Butternut Squash & Sage Soup
I tried butternut squash soup for the first time last year. I didn't know what to expect but when I had it, I fell in love. I liked the savory taste of the soup, yet there was still a hint of sweetness to it. After that, I was addicted and had to make my own... and you'll quickly find out that once I taste something I love, I'm quick to run home and make my own recipe for it.
Roasting the butternut squash, makes it a little more tender and brings out its sweetness just a bit more. Meanwhile, adding red lentils, not only gives you protein in the soup, but also adds a nice thickness to the soup. Adding a few leaves of sage to the mix, gives it an extra added flavor and it's healthy - working as an anti-inflammatory.
@DanasDesserts
Let's get on with the cooking.
Ingredients:
10 cups cubed butternut squash (large)
1/4 cup water + 1 Tablespoon olive oil
1 small yellow onion, diced
1 1/2 cups red lentils
4 cups vegetable broth (I use no sodium)
3 cups water
2 Tablespoons fresh, minced sage + 3 leaves
Salt & pepper to taste
Directions:
1. Preheat oven to 350*. Place cubed butternut squash on a baking tray and coat with a small amount of olive oil. Bake in the oven about 20 minutes or until the cubes are tender. (If you're feeling lazy, you can skip this part and go straight to step two, either way tastes great, it's more so preference).
2. In a large stock pot, heat water and olive oil over medium heat. Add onions and saute them until they're soft and translucent.
3. After they are cooked, add sage and salt and pepper. Don't over season yet! Add just a pinch of S&P. Stir occasionally.
4. Next, add lentils, broth and water and stir. Bring to a boil, cover pot and reduce the heat to low and simmer for about 40 minutes or until the squash is tender when a fork pokes it. Check to see if the lentils are soft as well. (If you roasted the squash previously).
5. Once everything is cooked throughly, take the soup off the burner and let it cool slightly. You can use an immersion blender or your blender or food processor. I use an immersion blender and blend the soup until a smooth, creamy consistency. But you can blend yours to the way you want, whether it's smooth or a little chunky.
5. Put extra sage leaves on top of bowls of soup or in the pot to sit in the soup.
Note: The best thing about this soup is you can freeze it in an airtight container when it cools down and have it ready for whenever you need a little warmth and in need for a cozy meal. It's perfect for this time of year, in the colder months and it's a healthy, homemade snack, soup, side dish or dinner!
Enjoy!