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Rachel's Butternut Squash Soup

Based on recipes from "College Vegetarian Cooking" by Megan Carle and Jill Carle, and "The Homemade Pantry" by Alana Chernila.

  • 1 large butternut squash, halved, seeds removed
  • 2 large garlic cloves, peeled
  • 2 sprigs fresh sage
  • Olive oil (several splashes)
  • 1 small onion, chopped
  • 2 carrots, peeled and chopped
  • 2 potatoes, chopped
  • Herbs such as thyme, herbes de Provence, sage (dried or fresh)
  • Salt and pepper
  • 2 veggie bouillon cubes (or 2 t Better than Bouillon)
  • Optional: splash of white wine
  1. Coat baking sheet with olive oil. Tuck 1 clove garlic and 1 sprig sage into the hollow of each butternut squash half and roast, cut side down, in 350° oven for one hour or until flesh is soft.
  2. Sauté onion in olive oil on medium-low until beginning to soften. Add carrots followed by potatoes (I add them as I chop them). Add herbs and season with salt and pepper. Sauté until veg begin to absorb flavors, about 10 minutes. If pan is getting “dry”, add a splash of white wine or just skip to next step.
  3. Add 4 c water and bouillon cubes. Bring to a boil. Reduce heat to medium and simmer for about 30 minutes. Remove from heat. 
  4. Add flesh of roasted butternut squash along with garlic cloves and leaves from sage sprigs. Blend until smooth. (Let cool before using a traditional blender.) Reheat if necessary.