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.