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Name: Butternut Squash soup (love and lemons)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large yellow onion chopped; 1/2 easpoonsea salt; 1 (3-pound) butternut squash peeled, seeded, and cubed; 3 garlic cloves chopped; 1 tablespoon chopped fresh sage; 1/2 ablespoonminced fresh rosemary; 1 teaspoon grated fresh ginger; 3 to 4 cups vegetable broth; Freshly ground black pepper; Chopped parsley; Toasted pepitas; Crusty bread

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INGREDIENTS

2 tablespoons extra-virgin olive oil
1 large yellow onion ; chopped
1/2 easpoonsea salt
1 (3-pound) butternut squash ; peeled, seeded, and cubed
3 garlic cloves ; chopped
1 tablespoon chopped fresh sage
1/2 ablespoonminced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper
Chopped parsley
Toasted pepitas
Crusty bread

INSTRUCTIONS

Add the garlic, sage, rosemary, and 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, working in batches if necessary, 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.

NOTES

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Butternut Squash soup (love and lemons)

2 tablespoons extra-virgin olive oil
1 large yellow onion chopped
1/2 easpoonsea salt
1 (3-pound) butternut squash peeled, seeded, and cubed
3 garlic cloves chopped
1 tablespoon chopped fresh sage
1/2 ablespoonminced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
 Freshly ground black pepper
 Chopped parsley
 Toasted pepitas
 Crusty bread

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, rosemary, and 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, working in batches if necessary, 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.

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Nutrition

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Serving Size: 1 (218g)
Recipe Makes: 1

Calories: 396
Calories from Fat: 250 (63%)

Amt Per Serving		% DV

	Total Fat 27.7g	37 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 19.8g
	Polyunsanturated Fat 3.1g
Cholesterol 0mg		0 %
Sodium 191.5mg		7 %
Potassium 313.3mg		8 %
Total Carbohydrate 33.4g		10 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 29.9g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 396

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