Comforting Butternut Squash Soup

Directions

1. 1

   Begin by preparing your produce. Peel, core and cube your butternut squash, then dice your onion/garlic, and mince your thyme/rosemary.

2. 2

   Over a medium-high heat, add your olive oil in a large pot (I used an 8qt. dutch oven) and sauté your onion until translucent, about 5 minutes. Then add your garlic, butternut squash, rosemary, thyme, ginger and salt. Stir to combine and sauté for an additional 7-8 minutes, until your butternut squash has softened.

3. 3

   Next, add your broth and heavy cream and bring to a boil. Once boiling, reduce heat to maintain a simmer. Simmer uncovered for 15-20 minutes.

4. 4

   Meanwhile, in a small skillet, melt your butter and add your sage leaves. Brown them until crispy and golden (about 2-3 minutes per side).

5. 5

   Using an immersion blender/blender, blend your soup until fully smooth. If you use a traditional blender, be sure to not overfill it and allow for the steam to escape to prevent and spills/messes.

6. 6

   Serve and garnish with your brown butter sage leaves and pumpkin seeds for the perfect autumn meal!