Butternut Squash Soup
Yield: 6 (1-cup) servings
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed
2 fresh sage leaves
2 teaspoons kosher salt
Freshly ground black pepper
2 medium canned plum tomatoes
1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and
diced
4 cups low-sodium chicken broth or water
1 teaspoon balsamic vinegar
2 tablespoons freshly grated Parmesan, optional
Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, safe, 1 teaspoon of the sale and season with pepper to taste. Cook covered, stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium high, add the tomatoes and cook, stirring with a wooden spoon until the tomatoes break up and the onions brown slightly, about 7 minutes. Add the squash and the remaining teaspoon salt and continue to cook…
Continue Reading Spokane Farmers Markets:Fall Recipes for Butternut Squash, Cauliflower, and Pomegranate.
