Honeynut Squash Soup

Honeynut squash will give a richer flavour, but you can easily substitute with Butternut squash and this soup will still be delicious!

Ingredients

• 2 tbsp (30 mL) extra-virgin olive oil
• 1 large yellow onion, peeled and quartered
• 4 garlic cloves, peeled and quartered
• 1 tbsp (15 mL) fresh sage, torn
• 1-inch fresh ginger, sliced
• 2 (1.5-pounds) honeynut squash, peeled,
seeded, and roughly cubed
• 3 to 4 cups (750 mL – 1 L) chicken broth,
preferably homemade
• 1 tbsp (15 mL) butter
• Sea salt and freshly cracked black pepper
• Garnish with toasted pumpkin seeds

Method

1. Heat the oil in a large soup pot over medium heat.
2. Add the onion, garlic, sage, and ginger. Season well.
3. Sauté until onions are soft, about 5 minutes.
4. Add the squash and cook for 5 minutes more. Add 3 cups of broth.
5. Bring to a boil, cover, and reduce heat to a simmer.
6. Cook until the squash is tender, 30 minutes.
7. Add the butter to the hot soup and stir until melted.
8. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth.
9. If your soup is too thick, add up to 1 cup (250 mL) more hot broth and blend.
10. Season again to taste and serve with toasted pumpkin seeds and crusty bread.

Recipe By: Lynn Ogryzlo
ontariotable.com