Sol's Squash Soup
1 large butternut squash or pumpkin, peeled, seeded, and chopped
1 onion, chopped
2 stalks celery, chopped
5-6 large fresh sage leaves, chopped
1 orange, zest and juice
2 bay leaves
1-2 teaspoons kosher salt or sea salt
4 Tablespoons Spanish Olive Oil
Saute onion and celery in 4 tablespoons olive oil for about 5 minutes. Add squash, sage, bay leaves, zest and orange juice, 2 teaspoons salt, and 8 cups water. Bring to a boil then turn down to simmer, cover pot with lid ajar for 20-30 minutes until squash is tender. Remove bay leaves then blend until smooth. Taste for seasoning but I bet you won't need any...flavor is so bright and delicate. Perfect!
