Roasted Butternut and Sage Soup with Red Pepper Coulis and Feta
8-9 cups Butternut Squash (chopped into medium sized cubes)
2-3 tbsp. Olive Oil
¾ tsp. Kosher Salt
¼ tsp. Ground Black Pepper
4 sprigs Fresh Sage
1 cup Vegetable Stock
1 ½ cups Milk
1 cup Heavy Cream
2 tbsp. Butter
Preheat oven to 450 F.
Toss butternut into olive oil with salt and pepper.
Spread out onto a cookie sheet and sprinkle sage leaves over the butternut.
Roast for 40 minutes or until tender and slightly brown.
Remove from oven and place in a large pot over medi
um heat on the stove top.
Add Vegetable stock, milk, ¾ cups of cream and butter, and then puree with a hand blender.
Allow the soup to come to a boil. Add salt and pepper if needed.
Let cook for 3-4 minutes and then add the rest of the cream. Cook for 1 more minute and then remove from the heat.
Serve immediately topped with a red pepper coulis and sprinkled feta.