Day 192: Butternut Squash Soup

Yield: 3 servings
Time (Start to Finish): 1 hour

Ingredients:
1 butternut squash
olive oil
fresh or ground sage
chicken stock (1 quart)
sour cream
salt and pepper
1 yellow onion

crunchy bread

Directions:
1. Cut the butternut squash in half and seed it
2. Brush with olive oil and sprinkle with sage
3. Bake in a 350F oven until soft. Halfway through baste with more olive oil
4. While it is baking, in a pan on med heat, cook the chopped onion with a little olive oil and salt until it caramelizes
5. Scrape the squash out of the skin into a blender with the onion and chicken stock and blend until smooth
6. Pour through a strainer into a pot, and add more chicken stock to thin out. Add here more sage, salt and pepper to taste
7. When serving, but a dollop of sour cream on top

Rating: 4.5 strawberries
Notes: Another rainy day, and this was perfect to enjoy with the lady roomies and some lost episodes. Straining is key to remove weird chunks of the squash and onion. The sour cream is perfect, but feel free to add a drip of whipping cream if you need to instead. You can also sub veggie stock if you prefer. I hope you like it guys!