Butternut Squash Soup

What a rainy, cold, day it is today. It is one of those days I want to stay inside and read a good book under the covers. Since I am off on Fridays I can do this, however, I know most people can not.  Since it is a cool day out, I was thinking about what to do for lunch or even dinner and that is when I thought about how nice a warm bowl of soup would be.
Butternut squash happens to be in season now and what a perfect way to spend my day off.  I can make the soup, which is so easy to do and then eat it for lunch and it will warm me right up as well as give my body loads of nutrients that I would not be receiving if I were to eat something else.  
Butternut Squash is a winter squash that is loaded with many nutrients your body needs.  Not only does it contain a great dose of fiber to help your heart out and keep you feeling full but it also contains
nutrients known as carotenoids, shown to protect against heart disease and help your vision. Also, with only a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C. If all these great benefits do not make you want to try it, let me tell you the taste is delish and you will be doing your body a huge favor by consuming it!
Here is an easy yet yummy recipe for butternut squash soup.  Believe me you will want to eat it all in one day!

Ingredients:
1 3-pound butternut squash–peeled, seeded, and cut into 1-inch cubes (5-6 cups)
3 Tbsp. extra virgin olive oil
2 tsp. kosher salt (or regular iodized salt)
Pinch of freshly ground black pepper
1 Tbsp. butter
1 large yellow onion, diced (about 1 1/2 cups)
1 Tbsp. chopped fresh sage or 1-2 tsp. dried sage ( I used dried sage)
6 cups chicken broth ( I used vegetable broth and I didn't use 6
cups.. I used enough to until it covered the squash in the stock pot)

Preheat oven to 400 degrees F. In a large bowl, toss the squash with 2
tablespoons of the olive oil, 2 teaspoons of the salt, and the pepper.
Place the squash on a rimmed baking sheet and roast in an oven for 15
minutes or until they are caramelized.  Set aside when done

In stock pot- add the rest of the oil (1 Tbsp) and butter and heat
over medium.  Add the onion and the sage, stirring occasionally for
about 10 minutes. Add the squash, broth, and the remaining salt and
bring to a boil. Lower heat and simmer for 30 minutes or until the
liquid is flavorful. Remove from heat. Using a blender or a food
processor, blend the soup in batches until smooth. Return to the pot
and let simmer until ready to serve. I topped mine with a little
freshly grated Parmesan cheese for some extra flavor.

Stay healthy and warm this winter!