Sage Whole Wheat Bread, or fancy it up inside a baked Acorn Squash as a side dish!
2 large butternut squash
3 stalks of celery ~ chopped
1 large carrot ~ chopped
1 large yellow onion ~ chopped
3 cloves garlic ~ chopped
4 sprigs fresh thyme
1 Tbs minced fresh sage ~ or 1/2 Tbs dried sage
4 Tbs olive oil
1 bay leaf
1/2 parmesan cheese
Salt and pepper
32 oz. carton of chicken or vegetable stock
Preheat oven to 450 degrees F.
Slice your squash in half long ways and scoop out the seeds. Line a baking sheet with foil and place the squash, cut side down. Roast for about 40-45 minutes, or until you can poke a knife through the squash. Let the squash cool a bit, then scrape out the flesh.
Heat a couple Tbs. of the olive oil in a large pot over medium heat. Add the celery, onion and carrot. Cook for about 20 minutes being sure to stir often. Stir in the garlic, thyme, bay leaf, sage, salt and pepper. Cook for just a couple of minutes.
Add the broth and squash and bring to a boil. Reduce the heat to low and let it simmer for about 10 minutes.
Throw out the thyme and bay leaf. Pour the soup into a blender or food processor and puree until creamy. Place back on the stove, add the 1/2 cup parmesan cheese and bring back to a boil. Add more stock for desired thickness. Serve and top with a little parmesan cheese!