Butternut Squash Soup

1                Large squash, peeled and diced to 1" cubes (8-10 cups)
3 tbsp       Olive oil
2 tsp         Salt
1/2 tsp      Pepper
1 1/2         Large onions, chopped
3-4            Stalks celery, chopped
8-10          Fresh sage leaves, chopped
8 cups      Chicken broth

In a large bowl, oil the cubes of squash and season them. Bake at 400 on a rimmed cookie sheet for 15 minutes. Turn cubes over and bake 15-20 minutes more till a bit browned and caramelized. Sauté onions, celery and sage in a heavy stock pot in a tbsp of olive oil and a tbsp of butter about 10 min till soft and translucent. Add broth and roasted squash to the stock pot and simmer 30 minutes. Puree in small batches until smooth in blender/processor. Serve with a fresh sage leaf, grated parmesan, and a few croutons, or with a dollop of chipotles sour cream and slivered smoked almonds on top. Equally good the second day.

Makes 8 servings.

Submitted By: Mardis Nenno