Satisfied My Craving For Butternut Squash Soup Yesterday W T

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satisfied my craving for butternut squash soup yesterday w this relatively quick and easy recipe from @loveandlemons !

• 1-2 tbsp olive oil
• 1 yellow onion, chopped
• 1/2 tsp salt
• 4.5 cups cubes butternut squash (i used frozen to speed up the process
• 3 cloves of garlic, chopped
• 1 tbsp chopped sage
• 1/2 tbsp minced rosemary
• 1 tsp freshly grated ginger
• 3-4 cups veggie broth
• black pepper
1. heat the oil in a large pot over medium heat. add the onion, salt, and several shakes of black pepper and sauté until soft, 5-8 minutes. Add the squash and cook until it begins to soften, stirring occasionally – if using fresh this’ll be 8-10 min; if frozen just a couple to thaw.
2. add the garlic, sage, rosemary, and ginger. stir and cook 30 for about 1 minute until fragrant, then add 3 cups of the broth. bring to a boil, cover, and reduce heat to a simmer. if fresh squash was used, cook until the squash is tender, 20 to 30 minutes. you probably don’t have to wait if you used frozen
3. let cool slightly and pour the soup into a blender and blend until smooth. if it’s too thick, add up to 1 cup more broth and blend 🙂