Easy Butternut Squash Soup

It’s the time of year that just has me craving some homemade soup! This recipe is so easy, especially when you grab the already cubed butternut squash from Trader Joe’s.

INGREDIENTS

(2 T) EVOO

(1/2) onion, chopped - whatever you have, red or white is fine

(2 lbs) butternut squash, cubed & seeded (TJ’s has them pre-cubed)

salt and pepper

(3) garlic cloves, minced

(2 T) fresh sage, chopped

(1 T) rosemary, chopped

(1/8 t) turmeric

(1/8 t) cinnamon

(dash) cardamom pepper

(3 Cups) low sodium vegetable broth

To serve: toasted pepitas (pumpkin seeds), toasted sourdough bread

DIRECTIONS

1. Add EVOO to deep pot on medium heat

2. Add onion, salt & pepper to olive oil and cook for about 5 min or until they start to get soft

3. Add butternut squash and cook for about ten minutes, until they start to soften

4. Add garlic, sage, rosemary, turmeric, cinnamon, cardamom pepper, mix and wait until fragrant (30 seconds)

5. Add broth, bring to a boil then cover and simmer for about 20 minutes so squash gets super soft

6. Turn off stove and blend using an emulsion blender (you can also wait until it cools and transfer to a regular blender), add more salt and pepper to your liking.

7. Toast pepitas and bread

8. Serve!

Serves: 4