I didn’t always hate the rain as much as I do now. I’m sure it has something to do with my day job. When you are a teacher, rain is not your friend. The kids do not have recess, which means I do not get a break. No recess + kids filled with too much energy + no break = Grumpy Teacher. For the past two days, this has been my reality. I thought by purchasing these fabulous wellies, my rainy days wouldn’t be so bad. So far the wellie cure has not kicked in.
While driving home I decided to treat myself and make my new favorite soup: Butternut Squash with Sage and Parmesan Croutons. One word: yummy! I found this soup in the Real Simple magazine and I absolutely love it. It takes about 2 hours total to make, but only about 30 minutes of hands on time.
Here’s what you need:
1 3-pound butternut squash—peeled, seeded and cut into 1-inch cubes (5-6 cups)
* Sanity Saver: You can buy pre-cut bags of butternut squash at Trader Joe's. It’s more Expensive, but will save you time.
3 tablespoons olive oil
3 teaspoons kosher salt
pinch of freshly ground pepper
1 tablespoon butter
1 large yellow onion diced (about 1 ½ cups)
3 stalks of celery, chopped (about 1 ½ cups)
* Sanity Saver: You can purchase pre-cut onion, celery, and carrots at Trader Joe’s. It’s in a tub called Mirepoix.
6 cups chicken broth
½ cup freshly grated Parmesan
Preheat oven to 400 F. In a large bowl, toss the squash with 2 tablespoons olive oil and 2 teaspoons of salt and pepper.
Place the squash on a rimmed baking sheet and roast in the oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.
In a Dutch oven, or a large stockpot, heat the butter and the remaining oil over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, about 10 minutes.
Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer 30 minutes or until the liquid is flavorful.
Remove from heat. Using a blender, food processor, or immersion blender (which I highly recommend, less mess), blend the soup in batches until smooth. Return to the pot and keep warm.
Top with Sage and Parmesan Croutons and grated Parmesan cheese.
Sage and Parmesan Croutons
3 ounces rustic white bread (about 3 thick slices), torn into 24 1-inch pieces
1 large clove of garlic minced (about 2 teaspoons)
1 tablespoon finely chopped fresh sage (about 6 large leaves)
3 tablespoons of olive oil
½ teaspoon salt
2 tablespoons finely grated Parmesan
Preheat oven to 375F. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet and toast for 10-12 minutes or until golden brown.
I can’t give this soup enough props. It’s easy, healthy, delish, Emi loves it (shocker, I know) and makes any rainy day much more bearable.