Silky Butternut Squash Soup

Celebrating the Seasons

Silky Butternut Squash Soup

When the cold north winds blow, nothing is better than sitting down to a warm bowl of soup. My Silky Butternut Squash Soup is dreamy, with a touch of decadence! It's also easy, and so healthy!

butternut squash, peeled, cleaned, and cubed
medium onion, chopped
32-ounce box low-sodium chicken broth (or more, if needed)
tablespoons butter or olive oil
thyme sprigs, stripped
ground sage to taste
salt and pepper to taste
cup pine nuts, toasted
cup crumbled blue cheese

In a large saucepan add butter or olive oil and heat on medium-high. Add squash and onion. Sauté, stirring every 5 minutes. Once veggies are soft, about 20 minutes, add broth, sage, and thyme. Bring to a boil then lower heat and simmer until squash is tender. Remove from heat.

Puree the soup until smooth using a blender, food processor, or a hand blender. (If using a processor or blender, you will have to work in small batches). Add more broth if necessary to achieve desired consistency. Add salt and pepper to taste.

Ladle soup into bowls, garnish with 1 teaspoon crumbled blue cheese and 1 teaspoon (or more) toasted pine nuts.

Serves 6 to 8

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