Butternut Squash Soup
Ingredients
2 small butternut squash
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 small onion, diced
2 teaspoons minced garlic
3 cups vegetable broth
Pinch of nutmeg
Sprinkle of dried sage
Steps
Carefully cut 2 small butternut squash in half lengthwise
Scoop the seeds out from the squash and then rub some olive oil over the squash halves
Season the cut butternut squash with some salt and black pepper to taste
Turn the butter squash over so it is cut side down on a parchment paper lined tray and bake in the oven at 400 degrees Fahrenheit for 40 to 50 minutes
Add 1 tablespoon of olive oil to a dutch oven pot and 1 small diced onion
Turn the stove on medium-high heat and stir and saute the onion as it cooks and softens for about 5 minutes
Add 2 teaspoons of minced garlic and stir once again for 30 seconds
Spoon all the sauteed onion and garlic into a blender, leaving the empty pot to the side to finish the soup later
Remove the butternut squash from the ovenÂ
Flip each squash half over to reveal the cooked inner flesh
Spoon and scrape out 3 of the butternut squash halves and add the squash to the blender with the onions and garlic
Pour in 1 cup of vegetable broth to the blender with the squash
Place the lid on the blender pitcher and blend the mixture together
You may need to manually push the squash down in the blender to ensure everything blends together smoothly
Pour in a second cup of vegetable broth
Blend the squash mixture again until smooth
Pour all the contents from the blender back into the same dutch oven pot
Add a third cup of vegetable broth to the pureed squash. The more broth you add, the more liquidy the soup will be
Add a pinch of nutmeg to the soup and a sprinkle of dried sage
Stir the soup over medium low heat until everything is heated and combined