Butternut Squash Soup
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 medium carrots, chopped
- 5 stalks of celery, chopped
- 1 tbsp dry rubbed sage
- 1 large butternut squash, peeled and chopped
- 3 c chicken stock
- Salt and pepper, to taste
Add olive oil, onion, carrots and celery to a large stock pot. Cook over medium heat until onions just start to soften.
Add chicken stock. Bring to a boil. Reduce to simmer. Cook for 1 hour, stirring occasionally. Add more stock or water if liquid reduces to lower than solids in pot. Puree. Taste. Add chicken stock to thin if necessary or continue to simmer over low heat if soup is not thick enough.
Top with fried sage leaves or squash seed oil for presentation if desired.