butternut squash soup

one large onion
4 cloves of garlic
1 cup carrots
1 cup celery
2 tbs canola oil
1 1/2pounds butternut squash
4 cups chicken stock
2 cups of water
1 tbs salt
1/2 tsp pepper
1 tsp cumin
1 tsp sage fresh chopped chives for garnish

　

Chop onions, celery and carrots into small even pieces.

Sauté chopped onions in 2 tablespoons of canola oil for 2 to 3 minutes, add celery & carrots and sauté for another 3 to 4 minutes, add the garlic and sauté for another minute. Season with salt and pepper, cumin and sage. Add butternut squash and sauté for 2 minutes then add the chicken stock and water, cover and cook for 30 to 40 minutes, or until the soup has thickened and the squash is tender to the fork (soft).

Take a hand-held blender and blend the soup, once puréed taste, and adjust the salt to taste, serve add some ground pepper and fresh chopped chives.

6 servings

ENJOY

sara motamedi

copyright 2009