Really Delicious Butternut Squash Soup
I love other squashes: kombucha, acorn and spaghetti squash are among my favorites, but there's something about butternut squash as a soup that makes me super happy. I hope you'll be warmed and satisfied over these next several months with this very healthy one. It's super easy to make too and I'd recommend buying the squash pre-cubed in your market.
3 lbs butternut squash, cubed
5-8 fresh sage leaves
2 bay leaves
1 onion, chopped
2 stalks celery, chopped
Zest and juice of 2 large oranges
2 tsp. kosher salt
Pinch, red pepper flakes
3 tbsp. extra virgin olive oil
In a large Dutch oven, heat the olive oil over medium heat. When the oil is hot add the onion and celery and sautee about 5 minutes or until vegetables are soft.
Add the squash, sage and bay leaves. Cook, stirring occasionally until fragrant.
Add 8 cups of water, orange zest and juice, salt and red pepper and bring to a boil. Lower the heat to a constant simmer and cook, stirring occasionally, for about 30 minutes.
Remove bay leaves and allow the soup to cool completely before carefully batch blending OR use your immersion blender to puree soup. Adjust seasoning with salt, to taste.
Serve alone or with a protein of choice. I've been known to enjoy this for breakfast with a side of turkey bacon, because, why not?