Butternut Squash Soup with Blue Cheese and Pepitas for Two

americastestkitchen.com

Sue

subheading: Gather Your Ingredients:

1 tablespoon extra-virgin olive oil

½ large butternut squash (1¼ pounds), peeled, seeded, and cut into 1-inch pieces (3 cups)

1 shallot, chopped

1 garlic clove, minced

1 teaspoon minced fresh sage

2 cups chicken broth, plus extra as needed

⅛ teaspoon table salt

⅛ teaspoon pepper

2 tablespoons heavy cream

¼ cup crumbled blue cheese

2 tablespoons roasted, salted pepitas

View Nutritional Information

subheading: Key Equipment:

The Best Chef’s Knives for $75 or Less

The Best Midpriced Blenders

Fruit/Vegetable Peelers

subheading: Before You Begin:

A medium shallot is a little larger than a golf ball and should yield about 3 tablespoons when it’s chopped. To make this soup vegetarian, use vegetable broth instead of the chicken broth. We prefer crumbling a block of blue cheese ourselves, but store-bought blue cheese crumbles will work fine here. If you don’t have a blender, an immersion blender will also work; just puree the soup right in the saucepan. Serve with crusty bread, if desired. A medium shallot is a little larger than a golf ball and should yield about 3 tablespoons when it’s chopped. To make this soup vegetarian, use vegetable broth instead of the chicken broth. We prefer crumbling a block of blue cheese ourselves, but store-bought blue cheese crumbles will work fine here. If you don’t have a blender, an immersion blender will also work; just puree the soup right in the saucepan. Serve with crusty bread, if desired.

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