Recipe: Roasted Squash Soup
Garden vegetables and herbs are at their peak in August. So head out to the garden and harvest your herbs for this fabulous Roasted Squash Soup with Sage-Infused croutons.
Roasted Squash Soup with Sage-infused Croutons from Castle in the Country, Allegan, MI.
Ingredients:
Soup:
- One large butternut squash
- 2 Leeks
- 3t chopped ginger
- 6C Chicken stock
- 3T butter
Croutons:
- ½ C Extra Virgin Olive Oil
- Fresh sage leaves
- Day-old bread cut into large cubes (2inches)
Directions:
Soup:
1.Roast squash at 350 for one hour, Allow to cool
2.Thinly slice leeks and sweat with butter for 10 minutes
3.Add the roasted squash, 4C stock, and chopped ginger and simmer for 20 minutes
4.Puree until smooth and thin with 2C stock, Salt and pepper to tastes.
Croutons:
1.Heat olive oil until shimmering and fry sage leaves for a minute or two. Remove sage leaves to a paper towel
2.Lightly coat bread cubes with oil and bake at 400 until brown and crusty-about 10 minutes.