Roasted Butternut Squash & Orzo Soup Recipe

For a change of pace, I thought I would give you guys a tasty recipe.  Originally, I cut the instructions for "Roasted Butternut Squash Soup" from an issue of (now defunct) Jane Magazine. Although I liked the recipe as it was, I felt like it needed something more to make a filling dinner.  Enter sauteed onions + garlic, a handful of Orzo pasta, and you've got yourself some warm winter gourmet shit!

Note: for the vegetarians/vegans out there, feel free to use a milk/cream substitute and vegetable broth instead of chicken broth--please let me know how it comes out! :o)

                   Roasted Butternut Squash & Orzo Soup Recipe


Ingredients:

1 two pound butternut squash, seeded (I like to slice it down the middle, roasting it in two pieces)
4 fresh sage leaves, chopped
1 cup milk (or milk substitute)
2 cups chicken broth (or vegetable broth)
1/2 cup orzo pasta
1 minced garlic clove
2 tablespoons butter
1/2 cup chopped white onion
Dollop of sour cream (optional)
salt, nutmeg and pepper (optional, as much as you want)


Directions:

At 375 degrees, roast squash for one hour.  Once squash is done (when it's tender and fragrant) remove outside peel.  Set aside.

Cook orzo for 8-10 minutes, or until al dente.  Drain and set aside.

Melt butter in large pot, sauté garlic and onions for about 5 minutes.

Puree cooked squash in blender with the sage, milk and broth.  Add sour cream, salt, nutmeg and pepper to taste.

Pour blended squash mixture into sauté pot, stirring to incorporate with onions/garlic.  Simmer on low for a few minutes, until substantially warmed.  Add orzo.

Enjoy! :o)