Author Notes: This recipe is simple yet it's favors are complex, ginger and roasting the Butternut ahead of time add depth. For vegan or vegetarian preference use vegetable broth instead of chicken. Super simple and super yummy. —EatPrayandEatAgain
Small yellow onion
tablespoons Olive oil
bunch Fresh sage leaves
tablespoon Fresh grated ginger
cups Chicken broth
- Heat oven to 400F. Open the squash, scoop out the seeds and drizzle with a little olive oil, coarse sal and pepper. Place in a roasting pan skin side down with some of the sage leaves underneath it. Roast for 45 minutes or until tender . Remove. Add hazelnuts to the oven for 5 minutes to toast.
- Once squash is cool to handle scoop out the flesh with a spoon and reserve, toss the sage leaves, and crush slightly the toasted hazelnuts, reserve.
- In a heavy bottom pan add the 2 remaining tablespoons of olive onion, the chopped onion and the ginger. Saute in medium heat until fragrant, 4 or 5 minutes.
- Add the squash pulp and mix well, add the chicken stock (I use homemade but if it is store bought better to use low sodium options), and cook for about 20 minutes. At this point adjust with more chicken broth if it gets too think. Add salt and pepper to taste
- With a hand mixer on in a blender purée the soup and keep warm. To serve you can add some toasted hazelnuts and a garnish with sage ribbons