Life is so hectic with jobs, family, school and countless responsibilities that mealtime and nourishment takes a back seat. For those who can afford to do so - or for those who choose to skip a few pedicures to make it happen - a personal chef is a great solution. I recently met with Kristen Kancler, a chef who makes healthy meals for individuals and families in the Bay Area. She offered to share one of her mouth-watering recipes for fall and I’m dying to try it out on my next pampering evening. Better yet, maybe I’ll treat myself and see if she’ll come over to make it for me (wheeee!)
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Roasted Butternut Squash Soup with Brown Butter and Sage

Students are back in school, the leaves are starting to change colors, and the air is cool and crisp; fall has officially arrived. It is time again for fuzzy scarves, wool mittens, and all things “cozy”. It is time again for warm soups and hot ciders. And it is time again, most importantly, for apples, persimmons, quinces, pumpkins, and winter squashes. Mmm… my kitchen beckons.

I always find myself enchanted by fall’s flavors: maple-glazed pecans, baked apples sprinkled with cinnamon, chile-pumpkin soup, thyme-roasted beets, and, perhaps my favorite, butternut squash with brown butter and sage. I first tasted this classic combination in a velvety smooth purée and fell instantly in love. Now that the season for this delectable squash has returned, my taste buds are eagerly anticipating more.

The recipe below is Roasted Butternut Squash Soup with Brown Butter and Sage. This soup is warming and comforting. The mild sweetness of butternut squash mingling with the rich, nuttiness of the brown butter and the delicate, woodsy aroma of the sage is downright heavenly. And with just a handful of ingredients, it’s also a cinch to make. It works great as a starter or paired with a simple endive-apple salad and warm crusty bread for a delicious fall dinner.

Roasted Butternut Squash Soup with Brown Butter and Sage

1 3-lb. butternut squash, halved and deseeded
2 T. butter
16 sage leaves, chopped (+ more for garnish, if desired)
1/2 t. salt
pepper
4 c. low-sodium broth

Preheat oven to 350°.
Line a baking sheet with foil and spray with nonstick spray. Arrange the squash cut-side down and bake1 hour, or until very tender. When cool, scoop out pulp.
Heat a medium saucepan over med-high heat. Add butter. When bubbles subside, add sage. Sauté for 2 – 3 minutes, letting butter brown just a bit.
Add squash, sprinkle with salt and pepper, and cook 2 – 3 minutes over medium heat.
Add broth and stir to combine.
Purée in a blender until smooth, working in batches if necessary. Return to pot and heat through, adjusting seasonings as needed.
Ladle soup into bowl and garnish with sage leaves, if desired.

Serves 4.
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Chef Kristen Kancler is a graduate of the Natural Gourmet Cookery School and works as Chef and Owner of Pura Vida Personal Cuisine, a personal chef service promoting a healthy lifestyle. She can be reached at puravidacuisine at gmail dot com.

Technorati Tags: Glam Media, Glam, GlamSpirit, Wellness, Health, GlamNetwork, Healthy Recipe, Personal Chef, Fall Recipe, Healthy+Fall+Recipe, Butternut Squash Soup

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