Butternut Squash Soup

 

A friend of mine at work really loves Butternut Squash Soup.  So I thought I would give it a try.  Tonya said that I can make this again, which is our code for, it's really good.  If she has said, you don't have to make this again, it's code for, it's trash.  Give it to the sea gulls.

Ingredients

2 tablespoons olive oil
1 onion, chopped
½ teaspoon salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
4 cups vegetable broth 
Freshly ground black pepper

Stuff you will need

Stock pot

Cutting board

Knife

Vegetable peeler

Food processor or Blender or Immersion Blender

Directions

Peel and cube the Butternut Squash.

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 8 minutes. 

Add the squash and cook until it begins to soften, stirring occasionally, for 10 minutes.

Add the garlic, sage, rosemary, and ginger. Stir and cook for 1 minute, until fragrant, then add 4 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. 

Cook until the squash is tender, 30 minutes.

Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. 

If your soup is too thick, add up to 1 cup more broth and blend. 

Season to taste and serve with parsley, and crusty bread.