Butternut Squash Soup
A winter warming soup for two
Course Lunch or dinner
- 1 Tbsp vegetable oil
- 1 butternut squash, peeled, seeded and cut in 1 inch pieces Appx 3 cups
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/4 tsp dried sage
- 1 Tbsp brown sugar
- 2 cups chicken or vegetable broth more if needed
- 2 tbsp half and half
- 1 tbsp minced parsley
- salt and pepper
Heat oil in saucepan over medium heat until shimmering and cook the squash,onion and sugar, about 10 minutes.
Stir in garlic and sage and cook until fragrant, about 30 seconds.
Stir in broth and simmer until squash is tender. Add half and half.
When mixture is cool, put in blender and process until smooth. Don't blend when it's too hot!
Re-heat, stir in parsley, adjust salt and pepper.