I’m still on a squash kick. My neighbors brought me a huge basket of butternut squash and I couldn’t have been more excited to make soup! I made my own recipe that can be doubled if you need to feed more people. In these proportions it will be enough for 2-3 people. Or if you’re like me you can eat the whole pot by yourself. Whatever works.
3 T olive oil
1 butternut squash, peeled, seeded and diced
1/2 white onion, chopped
2 shallots, chopped
2 large carrots, chopped
3 t garlic, minced
1 T fresh sage, minced
4 c vegetable stock
*goat cheese for serving, if you’re vegan omit it or use your favorite vegan cheese.
Salt & pepper to taste
Heat the oil in a large pot over medium heat. Add onions, shallots and carrots. Cook until softened, about 7-8 minutes.
Add garlic, sage and squash.
Cook for another 7-8 minutes with the heat a little lower to prevent the garlic from burning. Add as much stock as it takes to cover the veggies and bring everything to a boil. Reduce heat to simmer and cover the pot loosely. Let everything cook down for about 15 minutes. When you see that the squash has softened, either use an immersion blender to purée right in the pot or transfer the soup in batches to a blender. I like to leave some chunks in for texture but you can purée it to your liking. If you like your soup a little more loose you can always add more stock. I like my soup thick! Serve garnished with a chunk of goat cheese and some fresh chopped sage. Yum!