Yes, the title is really corny but it’s been a long week (and I had Monday off). Like Thuy mentioned, it’s been very rainy in our neck of the woods, and as Francesca pointed out, I don’t do rain. Although we desperately need the rain, I, to put it mildly, HATE it.
I didn’t always hate the rain as much as I do now. I’m sure it has something to do with my day job. When you are a teacher, rain is not your friend. The kids do not have recess, which means I do not get a break. No recess + kids filled with too much energy + no break = Grumpy Teacher. For the past two days, this has been my reality. I thought by purchasing these fabulous wellies, my rainy days wouldn’t be so bad. So far the wellie cure has not kicked in.
While driving home I decided to treat myself and make my new favorite soup: Butternut Squash with Sage and Parmesan Croutons. One word: yummy! I found this soup in the Real Simple magazine and I absolutely love it. It takes about 2 hours total to make, but only about 30 minutes of hands on time.
Here’s what you need:
1 3-pound butternut squash—peeled, seeded and cut into 1-inch cubes (5-6 cups)
* Sanity Saver: You can buy pre-cut bags of butternut squash at Trader Joe’s. It’s more Expensive, but will save you time.
3 tablespoons olive oil
3 teaspoons kosher salt
pinch of freshly ground pepper
1 tablespoon butter
1 large yellow onion diced (about 1 ½ cups)
3 stalks of celery, chopped (about 1 ½ cups)
* Sanity Saver: You can purchase pre-cut onion, celery, and carrots at Trader Joe’s. It’s in a tub called Mirepoix.
1 tablespoon chopped fresh sage (about 6 large leaves)6 cups chicken broth
½ cup freshly grated Parmesan
Preheat oven to 400 F. In a large bowl, toss the squash with 2 tablespoons olive oil and 2 teaspoons of salt and pepper.
Place the squash on a rimmed baking sheet and roast in the oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.
In a Dutch oven, or a large stockpot, heat the butter and the remaining oil over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, about 10 minutes.
Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer 30 minutes or until the liquid is flavorful.
Remove from heat. Using a blender, food processor, or immersion blender (which I highly recommend, less mess), blend the soup in batches until smooth. Return to the pot and keep warm.
Top with Sage and Parmesan Croutons and grated Parmesan cheese.
Sage and Parmesan Croutons
3 ounces rustic white bread (about 3 thick slices), torn into 24 1-inch pieces
1 large clove of garlic minced (about 2 teaspoons)
1 tablespoon finely chopped fresh sage (about 6 large leaves)
3 tablespoons of olive oil
½ teaspoon salt
2 tablespoons finely grated Parmesan
Preheat oven to 375F. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet and toast for 10-12 minutes or until golden brown.
I can’t give this soup enough props. It’s easy, healthy, delish, Emi loves it (shocker, I know) and makes any rainy day much more bearable.
-Kacey
That looks sensational!
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Oh, my good goshin’ goodness, that looks amazing.
Too bad it’s a thousand degrees right now.
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hmmm… might have to try this one.
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Ooh, it looks so warm and comforting. Yum!
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that looks great – and it is suppose to snow today – perfect combination (the only thing we are missing is Trader Joe’s)!!
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Love Real Simple and LOVE that recipe! Rain is not my friend either.
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I love that you guys post recipes on your blog…I pass them on to my hubby as he is the cook in my house. It is better for everyone that way.
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Thanks for the recipe, I’ll be sure to pass it on to my maid…sorry my husband.
Hugs and Mocha,
Stesha
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YUMMMM. Don’t you love Trader Joe’s? I mean. I won’t move anywhere that doesn’t have one.
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This looks delicious! But since I am so not a cook, I think I will add the croutons to V8′s Bsquash soup! Those soups are yum-ola!
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sounds yummy!
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This sounds delicious!
And where has that Francesca been lately?
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Yummy. I need an immersion blender. I have a regular blender and a small food processor – too much work for this recipe.
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I usually dont like squash but this soup was so good! what a great recipe
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Sure, rub in the fact that you live near a Trader Joe’s! This looks delicious!
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Yum! It looks so good! I think I’m hungry now!
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A good homecooked meal does wonders for grumpy people everywhere!
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Mmmmm mmmm mmmm, I love butternut squash soup. I actually was looking for a recipe for it just the other day!!
Wow, you have answered my prayers. Er whatever…
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This looks good! I love soup! I am going to ask dear hubs to make some for me!
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I love squash, that soup looks great! My sister is always telling me about the wonders of Trader Joes. Unfortunately, we don’t have them here.
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Wow, this looks great. We have a preschool on the premises where I work and boy do the kids go nuts with the rain. I’m having so much fun visiting the blogs from Bloggy Carnival, now that I have time to read and comment.
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Oh that looks so good! VERY good.
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Looks delicious!
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I’m really hungry all of a sudden…
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My mouth is watering now! Visiting from SITS… Glad I found you.
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Mmmmmmm that looks amazingly good. I love that it is healthy too. I will have to try that recipe out! thanks!!!
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visiting from SITS!
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OH YUM! Tht looks so good!
I LOVE making soups! Might just have to make it for tomorrow nights dinner
PS Congrats on being famous today, SITSTA!
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Just scrolled thru your blog and it’s darling! Visiting from SITS
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That looks like a meal for a queen! But will have to wait for cold weather here in NZ!
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Hello from SITS! That is one good looking soup! I just recently discovered Taco Beef so still wiggin’ out on that from last October chill we had here in my neck of the woods!
Happy Friday!
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OMG! I can literally smell that through my computer screen. I’m so hungry!
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Congrats on being Featured!!
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That sounds delish.
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Yummmmm…I love putting croutons in my soup. I usually purchase the store bought kind but your recipe for homemade croutons looks great. I guess I will need to invest in a food processor at some point as well to get the creamy texture required. Thanks for the recipe.
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Yummy! I’ll have to try this. SITSta
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