Butternut squash soup is a hearty and fall soup in our home! We love it, but often times most recipes have dairy in them. This one is dairy free, delicious, and filling! It also requires an immersion blender and any day you use an immersion blender is a good day! Enjoy!
Butternut Squash Soup
-1 medium yellow onion, diced
-1 tbl olive oil
-1 tsp salt
-1 tsp pepper
-1 tbl garlic olive oil
-4 cups butternut squash, peeled and cut into 1″ cubes
-2 1/2 cups chicken stock
-1/4 tsp ground sage
- In a large Dutch oven, heat the olive oil on medium heat for 30 seconds. Add in the onion, salt, and pepper. Sauté until the onion is translucent; about 4 minutes.
- Add in the garlic olive oil and the butternut squash. Sauté for 2 minutes to brown and add flavor.
- Add in the chicken stock and sage and bring to a boil. Reduce the heat to medium and cook for 10-15 minutes or until squash is tender.
- Remove from the heat and cool for 10 minutes. Then use an immersion blender to puree the soup. Serve with crostini, bread, crackers, a drizzle of garlic olive oil, or your favorite topping. Enjoy!