BUTTERNUT SQUASH AND BLUE CHEESE SOUP

BUTTERNUT SQUASH AND BLUE CHEESE SOUP image

Number Of Ingredients 13

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3 pounds butternut squash (one large squash), split lengthwise and seeded
4 T unsalted butter
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 celery rib, finely chopped
1 tablespoons salt
1 teaspoon freshly ground black pepper
6 cups vegetable stock
1 T chopped fresh rosemary
1 T chopped fresh sage
4 oz blue cheese
1/3 cup plain yogurt
http://www.epicurious.com/recipes/food/views/Butternut-Squash-Apple-Soup-with-Melted-Blue-Cheese-235924#ixzz2hkOEK1nP

Steps:

Preheat oven to 350°F. Place squash cut side down on rimmed one-inch-deep sheet pan. Add 2 cups water and roast until squash is very tender, about 45 minutes. Remove from oven, drain off any remaining water, and let cool. Meanwhile, in heavy 12-quart pot over moderate heat, melt butter. Add onions, garlic, celery, 1/2 T salt, and pepper. Sauté until onions are soft, about 10 minutes. Add 1.5 c stock. Reduce heat and simmer uncovered until liquid is reduced by half. When squash is cool enough to handle, scoop out flesh and add to soup. Add rest of stock, herbs, and remaining salt. Raise heat to high, and bring to boil. Reduce heat and simmer uncovered until all vegetables are tender, about 10-15 minutes. Add yogurt and cream, stirring occasionally until melted, about 10 minutes. Purée soup with immersion blender in pot. Serve immediately.