Butternut Squash Soup

It's a cold a rainy day in Colorado, making this soup the perfect dish. It's easy, with simple ingredients, and turns out great every time. Leftovers will freeze well too.

Recipe from Love and Lemons

2 tablespoons olive oil

1 yellow onion, chopped

1/2 teaspoon salt

pepper, to taste

1 3-pount butternut squash, peeled, seeded and cut in to cubes

3 garlic cloves, chopped or minced

1 tablespoon chopped fresh sage

1/2 tablespoon minced fresh rosemary

1 teaspoon grated ginger 

3 to 4 cups chicken or vegetable broth

Heat a large Dutch oven or pot over medium heat and add the oil. Mix in the onions, salt, and some pepper and cook about 5 minutes until the onions soften. Next add the squash, mix, and cook 8-10 minutes until the squash starts to soften, stirring occasionally. Stir in the garlic, sage, rosemary, and ginger. Cook for about 1 minute, until fragrant, and then add in 3 cups of broth. Bring to a boil, cover, and reduce to a simmer for 20-30 minutes., until the squash is soft all the way through.

Using an immersion blender, blend the soup until it has a smooth consistency. If it is too thick, add some more broth and blend again. Season with salt and pepper and enjoy.

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