Butternut Squash Soup

I was feeling inspired when I made this. It was a nice fall temperature outside and I had a bunch of stuff that I bought at the farmers market that I needed to use. So I thought. How can I get my wife to like soup? Yes, I know I am a evil husband. But I took some of the ideas of how I know she likes her soup, creamy with very little water. With that in mind I set out to make some butternut squash. I have to say this was amazing and just what I needed. I hope you enjoy this creation. A great side effect is that your house starts to smell really great!




Ingredients

4 cups of peeled and cubed butternut squash (1 inch diameter)

3 Tbsp unsalted butter

1 cup of chopped carrots

3 stalks of celery chopped

1 medium red onion chopped

1/2 cup non fat ricotta cheese

3 Tbsp of fresh grated parmesan cheese

1 medium red apple diced

5 cups chicken broth

1 cup vegetable stock

1 Tbsp chopped fresh sage

1/2 tbsp fresh rosemary

1/4 cup fresh cream

Salt and pepper to taste


Instructions:

Take your butter and in your soup pot mix with onions, carrots, celery. You can include the celery leafs as they give more flavor. Sauté until the onions turn translucent. Next you will combine all the rest of your ingredients, but the cream, into your pot and bring to a boil and reduce to simmer for 30-35 minutes. Make sure that you have the cheese mixed in with your stock. When the squash is tender you are done.



Once you have cooked everything use an immersion blender to puree your soup. After everything is pureed add your cream and mix in. You can reduce to simmer and let it cook longer or serve immediately.



Serves 6