- Food Processor/Blender: For efficiently pureeing butternut squash into a smooth soup base, with the option of achieving a very fine consistency if desired.
- Immersion Blender (Hand Blender): Useful for pureeing soups directly in the pot without transferring to another container.
- Large Pot or Dutch Oven: Needed for cooking down butternut squash with broth and spices into a delicious base for soup, suitable for browning ingredients like bread cubes for crumbs.
- Cutting Board: Essential for safely chopping vegetables, herbs (for garnishing), and preparing sage-infused oil or butter.
- Chef's Knife: A versatile tool needed for dicing onions, garlic, celery, and finely chopping herbs like sage.
- Kitchen Scale (optional): Useful for accurately measuring ingredient portions if precise ratios are desired.
- Digital Cooking Thermometer: Ensures soup reaches a safe temperature without overcooking it.
- Mixing Bowls (various sizes): Used for assembling ingredients and breadcrumb preparation.
- Oven-Safe Dish or Baking Sheet: Useful for roasting butternut squash until tender before pureeing into the soup base, though its primary association here is with bread crumbs preparation rather than soup making.
- Silicone Spatula and Spoons (set): Handy tools for stirring ingredients together, scraping bowls clean, and serving up the finished dish.
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh sage
4 cups 1/2-inch cubes peeled seeded butternut squash
1 1/2 teaspoons coarse sea salt
1 garlic clove, minced
5 to 6 cups Chicken Stock or 5 to 6 cups purchased organic chicken broth
2 crustless slices fresh whole grain wheat bread, torn
4 teaspoons butter
1 tablespoon finely chopped fresh sage
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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