Butternut Squash Soup

This original recipe comes from the Romney Family Table Cookbook.  I made a few alterations adding carrots and cream and omitting the butter as well as simplifying the cooking directions taking out the roasting process.

2 lbs (approx) butternut squash, peeled, seeded and cut into cubes
3 TBS olive oil
1 large yellow onion, diced
2 tsp salt
1/4 tsp ground pepper
3 stalks celery, chopped
3 large carrots, peeled and chopped
2 tsp dried sage
4 c. chicken broth (may add more if you like a thinner soup)
1 c. cream
freshly grated parmesan cheese (or pecorino romano) for serving/garnish
chives chopped, optional garnish

-In large soup pot, caramelize onion with 3 TBS olive oil, cooking on medium for 7-10 minutes.  Add chopped butternut squash, celery, carrots, sage, salt, pepper, and broth.  Bring to simmer and cook 10 minutes until butternut squash tender.  Remove from heat.
-Using a blender, blend soup in batches until smooth.  Return to pot and warm.  Serve garnished with sage, chives, parmesan croutons, or grated parmesan cheese.

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