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Hearty, yet healthy! This soup will warm you up without weighing you down.
Preheat oven to 400ºF. While the oven is coming up to temperature, pierce both squash all over with the tines of a fork and microwave each for 3 minutes. Carefully cut each squash lengthwise and scoop out and discard the seeds.
Drizzle or brush each squash half with olive oil and season with salt and pepper on the exposed sides. Place them cut side down (skin side up) on a foil-lined baking dish or rimmed pan. Roast for 45 minutes or until the flesh is tender and the squash starts to caramelize along the edges.
Remove from oven and set aside to cool.
Meanwhile, chop the veggies and mince the garlic and sage. Heat butter in a soup pot or Dutch oven over medium heat. Add all of the chopped veggies and stir to coat with butter. Cook until soft and fragrant, 5 to 7 minutes. Add the minced garlic, stirring to combine and allowing to cook another minute or two. Sprinkle in the fresh sage, salt and pepper; stir once more to incorporate everything.
When the squash is cool enough to handle, scoop out the flesh with a spoon and add it to the pot with the veggies. Stir to combine. Add vegetable broth and turn up the heat to bring everything to a boil. Once it starts to bubble, turn the heat back down and simmer 10 minutes (or more, depending on how much you’d like to develop the flavor). Turn heat off and add milk.
Process with an immersion blender directly in the pot or carefully transfer the soup to a traditional blender and puree in batches. Once a desired consistency is reached, heat the soup on medium low until everything is warmed through and serve.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!