Butternut Squash

& Sage Brown Butter Soup

Serves 6-8

Ingredients

2 large             Butternut Squash, cut in half lengthwise & seeded

1 large             Sweet Potato, cut in half lengthwise

1/8 cup                        Olive Oil

12-18 slices    Baguette

2 clove                        Garlic

2-3 tbsp           Fresh Orange or Apple Juice

2+ cups            Chicken or Vegetable Stock

1 cup               ½ & ½, room temp

¼ cup              Pepitas (Roasted Pumpkin Seeds), optional

6 each              Sage Leaves, minced

1/3 cup                        Butter

to taste             Salt & Pepper

Directions

1. Preheat the oven to 400°.
2. Place the squash & sweet potato halves on an oiled or nonstick sheet tray into the oven for 25-35 minutes until cooked through & tender. Let cool slightly & remove the flesh from the skins.
3. Place the olive oil on a plate. Dip on side of each slice of baguette in the oil to coat. Season with salt & Pepper. Place in the over for about 10-12 minutes until golden brown. Remove from the oven and let cool slightly. Lightly rub the whole garlic on each crostini.
4. Heat the butter in a small sauce pan on medium heat until it starts to brown. Remove from the heat, let cool for a few minutes; add the sage, and set aside.
5. Place the squash, sweet potato, orange juice, some stock (the more added, the thinner the soup will be), ½ & ½, & the sage brown butter into a blender or food processor. Puree until smooth & adjust seasoning with salt & pepper. If needed reheat in a pot on low heat.
6. Ladle into bowls and garnish with the pepitas & garlic toasts.

Directions

-sheet tray                                -stirring spoon

-cook’s knife                           -sauce pot

-bread knife

-blender or food processor