Butternut Sage Soup with Toasted Pine Nuts

Happy Halloween everyone!  This holiday is so much fun with kids- the decorations, fall leaves and dressing up! It's the aftermath of Halloween that gets hairy though -the sugar crashed, sleep deprived kids the next day is what's really scary! So to help counteract the inevitable I always make a yummy and veggie filled soup to fill up on before the trick or treating begins.  We have a tradition of making our soup extra scary by turning it into "eyeball" soup! Just set a hard-boiled egg in the middle and an olive half on top! Healthy and simple.

This soup is perfect for any busy day since you do all your prep in the morning and then let it simmer in your slow cooker all day. You and your little monsters will love it!

Butternut-Sage-eyeball-soup

Butternut Sage Soup with Toasted Pine Nuts

1 medium sized butternut squash, peeled and cubed
1 yellow onion, chopped
1 clove garlic, chopped
2 tbsp. extra virgin olive oi
salt and pepper
1 celery heart, leaves and all, chopped
3-4 cups chicken broth (use your best judgement based on the size of your squash to get the consistency you want)2 carrots, peeled and chopped
1/2 cup unsweetened applesauce
1 heaping tsp. dried rubbed sage or 4-5 fresh sage leaves, chopped
1/2 tsp. dried thyme or 3-4 fresh sprigs
1 bay leaf
salt and pepper to taste
1/2 cup pine nuts, toasted (opt.)

Preheat oven to 425 while you peel and cube squash.  Here's a tip for peeling this pear shaped veggie.  Cut it in half so the rounder end is one piece and the longer end is one piece. That just makes it easier to hold on to.  Now just take a peeler to it. Once it's peeled, cut each piece in half length wise, scrape out seeds and fibers with a spoon or melonballer then finish chopping it into uniform cubes.  Toss chopped onion, garlic and squash onto a baking sheet with olive oil, salt and pepper.  Bake for 20-25 minutes stirring after 15 minutes or so.  You want to see golden brown edges on the squash and onions.  This step adds sooooo much flavor it's crazy!

While that's baking chop carrots and celery heart (that's just the center 3 or so celery stocks in the celery bunch.  Lots of flavor especially when you chop the leaves up along with it).  Combine carrots, celery, broth, applesauce, sage, thyme,bay leaf, salt and pepper in the slow cooker.

Once the squash, onion and garlic is done baking just slide it on into the slow cooker along with everything else.  Put the lid on, set to low and let it cook for 4-6 hours.  When you're ready to feed your little monsters...and your big monster (the hubs:) remove bay leaf and using an immersion blender, puree the soup into creamy orange goodness.  If you don't have an immersion blender allow the soup to cool down a little so you don't burn yourself and carefully pour it into a blender and pulse until smooth.

Now just heat a small skillet or sauce pan, toss in the pine nuts and let them toast up.  Shake the pan every now and then so they don't burn and get an even toasting.  Sprinkle nuts onto soup and serve!

Makes enough for 4 adults or 2 adults and a few little monsters!

Enjoy!

Food Lamor by Melissa

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Comments 2

Guest - Nicole Callahan on Monday, 27 October 2014 03:50

Yummy I've never roasted the squash and onions before. I will need to try this. And I feel dumb but I've never known for sure what the celery heart was. Thanks for sharing all of your knowledge!!

Yummy I've never roasted the squash and onions before. I will need to try this. And I feel dumb but I've never known for sure what the celery heart was. Thanks for sharing all of your knowledge!!
Guest - Melissa on Wednesday, 29 October 2014 17:19

Thank you! Let me know what you think of the recipe.

Thank you! Let me know what you think of the recipe.
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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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