Butternut Squash Soup

I have been making alot of homemade soups lately.



















I saved a newspaper clipping from December of 1995
Thought you would like to try the recipe.

Elegant Edible's Butternut Squash Soup with Sage
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2 large butternut squash
2 tbsp. butter
1 medium onion, peeled and chopped
1 celery, chopped
2 carrots, peeled and chopped
1 tbsp. fresh chopped sage or 1 tsp. dried sage
1 cup light cream
1 cube Wyler's chicken bouillion and 1 cup boiling water
to dissolve.
1/2 tsp. nutmeg
1 tsp. white pepper
1/4 cup honey

Split squash in half, remove seeds, and place cut side down
on a jelly roll pan in 1/2 cup water. Bake at 375 degree for
50 minutes or until a parting knife slides easily through the
thickest part. Scoop the pulp from the skin and set aside.
Melt butter in stock pot, add onions, celery and carrots.
Saute' vegetables until they become tender. Add squash
pulp and enough water to cover all ingredients by two inches.
Add salt, pepper, honey and nutmeg. Bring mixture to a boil,
reduce in a simmer and cook 30 minutes until all the vegetables
are soft. Place ingredients from pot in batches in a food processor
or blender and puree all the soup base until smooth. Return puree
to the pot, add sage and cream. Taste and adjust for seasoning.
Serves 6.