Butternut Squash Soup

This was so easy and clean. I wasn’t planning on it for the blog but it’s too good not to share. I whipped this up on a weeknight, and my daughter and I loved it. I’m a huge soup maker, but I oddly had never made butternut squash before.

Ingredients:
A large onion diced
Three packs cut butternut squash
Two boxes vegetable broth
Two sprigs fresh rosemary plus a handful fresh thyme sprigs, tied in a mesh bag
Olive oil, salt, pepper

Set oven to 400, on roast or bake settings. Toss the cut squash with olive oil, some salt and pepper. Roast about 30 min until the squash is tender and begins to lightly brown. I love to caramelize my veggies before using them in soups, it results in a greater depth of flavor. Sauté the onion in an oiled soup pot, adding some veg broth as needed to keep the onion from burning. When the onion is tender, fragrant, and translucent, add the squash, rest of the broth, bouquet garni, 1 and 1/2 tsp salt and 3/4 tsp pepper. You can always add more of each later, I tend to start very conservatively. Bring to a boil, and lower to an active simmer on medium low, keeping pot covered. Simmer 45 minutes or until the squash is soft. Remove the mesh bag with the herbs and let cool for ten minutes to let off some steam. Blend with an immersion blender and adjust seasonings as needed. This is a great way to showcase the clean and simple beauty of a vegetable; how with with just several natural ingredients, dinner is served. This freezes really well, and is good for babies too! Optional garnish of fresh dill or a sprig of fresh thyme.