In these cold and rainy days, I find soup to be comforting and even warms my soul.
INGREDIENTS
- ½ Tbsp. olive oil
- 2 garlic cloves minced
- 1 onion diced
- 1 butternut squash peeled and diced into cubes
- 32 ounces vegetable broth
- 1-2 tsp. salt
Instructions
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In a dutch oven pot (or heavy pot), heat olive oil over medium heat. Add onion and garlic. cook until softened, about 5 minutes.
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Add cut up butternut squash and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until squash is softened.
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Carefully pour entire contents of pot into blender. Add salt.
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Carefully blend until smooth. Serve in bowls with thyme or sage if desired. Enjoy!
