1-2-3 Butternut Squash Soup

This delicious butternut squash soup is the ideal starter for any meal, and everyone can eat it. It's also great as a stand-alone dish. The key is to use great and simple ingredients, that will allow you to taste the squash without making it heavy. The star of this dish is squash, so that's what you want to taste. This soup only has three ingredients, but doesn't lack any flavor. If you cannot make your own stock, I recommend purchasing an unsalted one, in order to control how much salt you want to add. Bouillon is also great for this dish, but it already has salt, so make sure to taste it before adding more salt. For up to 3 people.

Ingredients:

1/2 of a large butternut squash, or 1 small one
2 1/2 cups of chicken stock
Extra virgin olive oil
Salt and pepper

Preparation:

1. Preheat oven to 400 degrees.

2. Cut half of the butternut squash into like-size pieces, leaving the skin on. Place the pieces on a non-stick sheet pan and drizzle some olive oil over them. Rub the squash pieces to make sure you evenly coat all of them with the oil. Place the sheet pan in the oven and roast for 30 minutes, until the squash becomes tender.

3. When done, blend the butternut squash pieces with the chicken stock in your preferred blending system.

4. Pour the soup into a 3 quart sauce pan, add salt and pepper to taste and let it simmer over medium-low heat, about 15 to 20 minutes, occasionally stirring it.

The soup is now ready! If you would like, garnish with a dash of olive oil and fried sage pieces. SO GOOD.