DIANE SCANTLEBURY’S BUTTERNUT SQUASH, SWEET ONION, AND SAGE SOUP

3 lbs butternut squash
1 large sweet onion
20 fresh sage leaves
4 cups chicken broth
1 cup milk
salt and pepper to taste
unflavored yoghurt as optional garnish

Preheat oven to 350 degrees. Cut the squash lengthwise and remove seeds. Oil a baking sheet, place squash cut side down, and roast for 20 minutes. Cut onion into 8 or 10 wedges and arrange them on the baking sheet, continue to roast for 20 minutes. Add sage leaves and roast for
an additional 20 minutes. Remove from oven, cool, and scoop out squash flesh. Add 1/3 of the squash, onions, and sage leaves, broth, and milk to a food processor. Process until smooth and transfer to a large saucepan. Repeat until everything is processed and smooth. Heat gently, add salt and pepper, and adjust thickness with milk if necessary. Top with yoghurt if desired and serve.

Diane Scantlebury is a delightful hydroponic and truck farmer at her Tickaboo Ranch near Camp Verde, Arizona. She is well-educated, literate, culturally aware, and politically astute. Although she is quite attractive, I won’t say so because it is probably political incorrect and has nothing to do with horticulture, culinary arts, or gastronomy.

Gretchen and I ate this soup for the first at a lunch in her kitchen. It was so good that we rushed right home to make it for ourselves. The only hazard is cutting the butternut squash which must be done carefully lest the cook add his or her finger to the soup

A dash of freshly grated nutmeg adds a nice touch.

See http://highcountrygardener.blogspot.com for article on sage.

The Rev. Dana Prom Smith, S.T.D., Ph.D.
397 West Cattle Drive Trail, Flagstaff, AZ 86001
(928) 213-1426, stpauls@npgcable.com
http://highcountrygardener.blogspot.com
http://saintpaulsreport.blogspot.com
http://oldgeezersreport.blogspot.com