This soup was at the potluck lunch for the Powells, and was a requested recipe. So here you are ladies. Enjoy! [printfriendly]
INGREDIENTS
- 4 pounds whole butternut squash (about 2 medium), pealed, seeded, and cut into 1″ pieces
- 1 tablespoons unsalted butter
- 1 medium yellow onion
- 8 fresh sage leaves or (I use 1 tablespoon dried rubbed sage)
- 32 ozs vegetable or chicken stock
- 1 1/2 cups water
- 1 tablespoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/3 cup heavy cream or 2% milk
- Maple-Glazed chick peas, for garnish (optional)
INSTRUCTIONS
- Heat the oven to 425°F and arrange a rack in the middle.
- Line a baking sheet with aluminum foil and spray with cooking spray. Spread squash evenly over pan and season with salt and pepper. Roast until knife tender, about 30 minutes.
- Meanwhile, cut the onion into medium dice. Melt the butter in a large saucepan or Dutch oven over medium heat. Add the onion, and sage, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
- When the squash is ready, add to the onions and sage.
- Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
- Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the maple-roasted chickpeas, if using.
Maple Roasted Chickpeas:
- 1 (15 oz) can Libby’s Organic Garbanzo Beans (chickpeas)
- 1 tablespoon canola oil
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Preheat the oven to 375°F. Rinse and drain the chickpeas and pat dry with a towel. Remove the skins by rolling them on the towel. In a small bowl, combine the canola oil, maple syrup, brown sugar, cinnamon, and salt. Place the chickpeas on a large baking sheet. Pour the maple syrup mixture over the chickpeas and toss until chickpeas are well coated. Place in the oven and bake for 45 minutes, stirring every 15 minutes or so. Remove from the oven when chickpeas are crunchy. Be careful not to overcook — the coating will burn if you go too long.
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