METHOD:
Preheat oven to 350°F. Cut the squash in half, place on a baking sheet and season with oil, salt, pepper and brown sugar. Roast until brown and tender.
Heat a saucepot on medium-high heat. Add 1 tablespoon oil and the onions. Cook until caramelized. Add the garlic, celery, thyme, squash and chicken stock. Bring the mixture to a simmer for 10 minutes. Puree using an emersion blender, season with salt, pepper and sage.
In a small skillet on medium heat, brown the butter and add to the soup.
Round Out the Meal:
Serve with creme fraiche and some crispy bacon.
Kid Friendly:
Top with fresh homemade croutons.
calories 142 carbohydrates 46 fat 12 saturated fat 5 mono unsaturated fat 3 protein 4 cholesterol 35 fiber 4 potassium 142
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Campbell's
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