Butternut Squash Soup

A friend of Chris's made this soup at work for one of their potluck Sunday lunches and Chris liked it so much he brought some of it home for me. I was happy because it's delicious!

The original recipe was from RecipeZaar, I made a few small additions.

Butternut Squash Soup

1 tbsp olive oil
1 heaping tbsp minced garlic (or 1 clove fresh garlic, minced)
1/2 large onion, chopped
1/2 of a large butternut squash, peeled, seeded and cubed (about 1 1/2 lbs or 5 cups of cubed squash)
1 large carrot, diced
1 tsp ground dry sage (or 1 tsp fresh sage, chopped)
pinch of rosemary leaves
1/2 tsp salt
1/8 tsp pepper
3 cups vegetable or chicken broth (or 3 cups water plus veggie/chicken bouillon or base)
Parmesan cheese to garnish (or shredded cheese)

*Note: I just ran out of ginger and nutmeg, but if I had any I think I might add a pinch of one or both of these in the soup as well. Maybe in place of the rosemary leaves and maybe in addition to.

Add oil, garlic and onion to a large pot and saute over medium heat for 3-4 minutes.

Add sage, rosemary leaves, (ginger, nutmeg,) salt, pepper, broth, squash and carrots and bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until squash is cooked through.

Remove from heat and puree in blender (puree half or all of the soup, depending if you'd like to have any chunks remaining in the soup).

Return to medium heat and continue to cook for a couple minutes before serving.

Serve garnished with cheese and fresh sage if desired.

Serve in bread bowls, with fresh breadsticks, etc.

Enjoy!

*Note: This recipe makes about 8 cups of soup, so if you want a nice big pot to feed a lot of people you'll want to double it and use a large butternut squash!