Butternut Squash Soup
Simple and delicious one-pan butternut squash soup
Ingredients
- 2 tbsp olive oil
- 2 onions chopped
- ½ tsp kosher salt
- freshly ground black pepper
- 1.5 kg butternut squash cubed
- 3 cloves garlic chopped
- 1 tsp dried sage
- ½ tsp dried rosemary
- ½ inch knob ginger grated
- 750 ml rich chicken stock
Instructions
- Heat the oil in a large pan over medium heat. Add the onion, salt and pepper, then cook until softened, 5 to 8 minutes.
- Add the squash and cook until it begins to soften, 8 to 10 minutes.
- Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds until fragrant, then add the stock. Bring to a boil, then cover and simmer for 25 minutes.
- Use a stick blender to blend the soup until smooth. Serve with crusty bread.