What’s For Dinner
By Shelly Murray
This month I don’t have a full weekly menu for you to try but I have paired a soup and salad combo that you are sure to love!
With fall upon us, it is time to pull out the soup pots and root vegetables to fight off the cold days that are headed our way. Warm comfort food along with root vegetables will help keep our bodies happy and healthy during the fall and winter months. Serve this delicious soup with the very tasty Apple and Asiago Cheese Salad to create a simple but wonderful meal. Be sure to make extra so you can enjoy it a couple of times during the week!
Butternut Squash Soup with Sage
Prep Time: 10 min. Cook Time: 30 min.
Ingredients:
3 TBL GHEE
1 ONION, chopped
1 TBL fresh SAGE, chopped
1 3 lb BUTTERNUT SQUASH, halved, peeled, seeded and chopped (5 C)
6 C VEGETABLE BROTH
PARMESAN CHEESE to taste
24 fresh SAGE leaves, fried
SEA SALT and BLACK PEPPER, to taste
Substitution Options:
Instructions:
Melt 2 TBL GHEE in large stock pot over medium heat. Add ONION and cook until soft, stirring occasionally, about 8 min. Add chopped SAGE; stir 1 minute. Add SQUASH and BROTH. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Place immersion blender in pot and blend until soup is smooth. Season with SEA SALT AND PEPPER. Melt left over 1 TBL GHEE in skillet over medium heat. Add SAGE leaves and saute until brown and toasted, about 2 minutes. Serve soup in bowls sprinkle with CHEESE and SAGE leaves.
Categories: Gluten Free, Dairy Free, Vegetarian Soups / Stews
