Butternut Squash Soup

Fall is the perfect time of year to cozy up with a warm bowl of soup. Butternut squash is the perfect seasonal fall ingredient to make a smooth, velvety bowl of soup, that is super cream without any dairy. This butternut squash soup is full of tasty fall spices like ginger and rosemary and takes only 45 minutes to whip up!

Ingredients:

1. 1 tablespoon olive oil

2. 1 medium butternut squash, peeled, seeded, and cubed

3. 1 large chopped yellow onion

4. 2 teaspoons grated ginger

5. 1 tablespoon dried rosemary

6. 4 garlic cloves, chopped

7. 1 teaspoon salt

8. 1 quart of vegetable stock or water

Directions:

1. To a large pot, add the olive oil and onion. Saute until the onions turn translucent - about 5 minutes.

2. Add the butternut squash, salt, ginger, garlic, and rosemary. Saute again for around 10 minutes.

3. Pour the vegetable stock in the pot, bring to a boil. Reduce the heat, cover, and let the squash cook until tender for around 25 minutes.

4. Pour the soup to a large blender, or use an immersion blender to puree the soup until smooth.

5. Divide into bowls and top with pumpkin seeds or eat with toasted bread.

   
   

   Bon Appétit!