Best Butternut Squash Soup

I am not a big fan of pureed soups, I would always rather have a minestrone or pasta fagioli, loaded with veggies and beans.

But when you have a large butternut squash already cut up and ready to go, why not make a puree or soup so you can just grab a cup for lunch?  

It's simple, healthy and quite good.

I love buying butternut squash already cut up, makes life so easy (Trader Joe's sells it that way, and so does Whole Foods).

Start by sauteing 1 cut up onion in a little butter and olive oil.  Add in 2 chopped garlic cloves, and a few slices of fresh ginger (I always keep ginger in the freezer, because I never use the whole knob).  Cook until the onion is translucent, about 5 minutes.

Add in the butternut squash and some fresh sage leaves and cook another minute or two.  

Season liberally with kosher salt & pepper.

Add in 5 cups of chicken stock (or veg stock) and a teaspoon of maple syrup (secret weapon here).

Simmer 20 minutes, until the squash is soft.

Let cook down and puree with an immersion blender (also secret weapon)......or in a blender.

Garnish with fried sage leaves, chives and creme fraiche.

Delicious cold or hot.