Butternut Squash Soup

Ingredients

• 2 lb Butternut squash
• 1 medium Yellow onion
• 2 Garlic cloves
• 4 cup Vegetable broth
• 2 tbsp Olive oil
• 1 tsp Salt
• ½ tsp Black pepper
• ½ cup Heavy cream (optional)
• 1 tbsp Fresh sage (optional)

Steps

1. Peel and dice the butternut squash into 1-inch cubes. Chop the onion and mince the garlic.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic and butternut squash to the pot, cooking for another 5-7 minutes until squash begins to soften slightly.
4. Pour in vegetable broth, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until squash is very tender.
5. Carefully blend the soup using an immersion blender until smooth. Alternatively, transfer in batches to a regular blender and blend until smooth, then return to the pot.
6. Stir in heavy cream if using. Taste and adjust seasonings as needed. Serve hot, garnished with fresh sage if desired.