Recipe Easy Butternut Squash Soup

[kaneohegirlinaz]

Easy Butternut Squash Soup

5-6 servings

Ingredients:

2 Tbsp. Olive Oil
1 large Yellow Onion, chopped
1/2 tsp. Sea Salt
4 1/2 - 5 C. Butternut Squash, prepared
3 Garlic cloves, minced
1 Tbsp. chopped fresh Sage
½ Tbsp. minced fresh Rosemary
1 tsp. grated fresh Ginger
3 to 4 C. Chicken Broth
Freshly ground Black Pepper to taste

Method:

(I cheated and got frozen, already seasoned Squash)
Preheat the oven to 450°
Spread the prepared Butternut Squash in a single layer on a sheet pan
Roast for 25-35 minutes or until the Squash is golden brown and soft
Heat a Dutch oven over medium high
Add in the Oil and sauté the Onions, along with the Sea Salt, until they are translucent
Stir in the Garlic and Ginger; cook until fragrant
In goes the Sage and Rosemary, stir well
Transfer the Butternut Squash to the pot, followed by 3 cups of Broth, reserving the last cup for later
Bring to a boil, reduce to a simmer, cover and cook for anywhere from 15-30 minutes, until the Squash is fall-apart tender
Puree using a blender or handheld stick Blender
Add you Black Pepper to taste here
Adjust the thickness at this point, if needed, with that reserved Broth

ENJOY!