Butternut squash soup
Submitted by Gerry Trout on Aug 05, 2017

Easy soup recipe for 2

Servings:
2

Complexity:   
Easy

Total Time:
Under 1 hour

Ingredients:
1 medium butternut squash
1 small onion, coursely chopped
Clove of garlic
Pinch of sage
2 cups broth

A blender

Directions:
Cut the squash crosswise, into skinny top and fat bottom.
Cut the squash bottom in half, and remove the seeds.
Using a vegetable peeler, peel squash, and cut into 1" cubes.
Sauté onion and squash about 10 minutes.
Bloom the garlic, (about 30 seconds) and add the sage.
Add the broth and simmer for 20 minutes.
Working in small batches, add the soup to the blender and puree until smooth.
Serve warm with croutons on top or crusty bread on the side.

Cook's Notes:
Sometimes we add curry paste or powder during the simmer time.
Add a dollop of plain Greek yogurt to your soup, then a few croutons.
Save the seeds to plant in May.