Butternut Squash Soup
Did you know that butternut squash is considered a pumpkin in Australia and New Zealand? I also found it very interesting that another word for it is gramma.
Butternut squash is a vegetable full of vitamins. One serving of it will give you 297% of your daily need of Vitamin A and 48% of your Vitamin C!
Over the years I have made this soup with lots of different condiments, but my favorite is when I add a sage pesto.
4 lbs butternut squash, cut
4 cups chicken broth
2 cups water
4 tablespoons butter
1 tablespoons soy sauce
1 tablespoons olive oil
4 whole endives, sliced (2 whole leeks, white parts only sliced)
2 large garlic cloves, minced
Salt and pepper, to taste
Combine the chicken broth, water and the squash in a medium pan and bring to boil. Meanwhile, melt the butter in a small pan add the garlic sauté for 2 minutes, add the endives and sauté for about 5 minutes. Add to the boiling squash mixture and simmer at a lower heat for about 20 to 25 minutes until squash is soft.
Let it cool slightly and with a hand blender inserted in the pot blend until smooth. You can also transport to a full blender if a hand blender is not available.
½ cup walnuts, toasted
2 garlic cloves
1 cup parsley or kale leaves
½ cup fresh sage leaves
¾ cup extra virgin olive oil
Mix all of the ingredients in a blender and puree until smooth.
Serve the soup warm with one tablespoon pesto in the middle of the bowl, and some nice crusty baguettes.