Butternut Squash Soup
Servings: 4
Equipment
- 1 Dutch Oven Pan
- 1 immersion blender or blender
Ingredients
- 2 tbsp oil (olive, vegetable, butter, bacon drippings...)
- 1 medium butternut squash peeled and cubed
- 1 large onion chopped
- 4 cloves garlic chopped
- 1 tsp dried sage or 1 T fresh
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/3 cup gruyere cheese (or parmesan) shredded
- Salt and Pepper to taste
Instructions
- Heat the fat over medium-high heat. Add the chopped onions and sauté until the onions are translucent, about 5 minutes.
- Add garlic and sage and sauté for 30 more seconds.
- Add the cubed squash and sauté for an additional 5 minutes.
- Add the vegetable broth and bring to a boil. Reduce heat to a simmer and let cook for about 20-25 minutes, or until the squash is soft and easily pierced with a fork.
- Blend the soup until smooth using immersion blender or by batches in a blender.
- Add the heavy cream and cheese and stir to combine. Season with salt and pepper to taste.
- Enjoy!
Notes
If you happen to have pine nuts one hand, toast some for a few minutes in a skillet. Garnish soup with toasted pine nuts and a swirl or heavy cream.