Butternut Squash Soup
Ingredients:
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- Pinch of Salt
- Trucchi's Peeled Butternut Squash, cubed
- 3 chopped garlic cloves
- 1 tablespoon chopped fresh sage
- ½ tablespoon minced fresh rosemary
- 1 teaspoon grated fresh ginger
- 4 cups vegetable broth
Garnish:
- Heavy cream
- Toasted seeds
Instructions:
- Heat the oil in a soup pot over medium heat.
- Add onion, salt, and several grinds of fresh pepper and sauté until soft, for 6 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
- Add the herbs (sage, rosemary, ginger). Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer.
- Cook until the squash is tender, 20 to 30 minutes.
- Let cool slightly and pour the soup into a blender and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend.
- Season to taste and serve with parsley, pepitas, and crusty bread. Drizzle heavy cream.