Butternut Squash Soup

Recipe inspired by Love & Lemons Blog

Ingredients:

• 2 tablespoons olive oil

• 1 large yellow onion (OR 1-2 leeks), chopped

• 1 carrot, finely diced (optional)

• 1-2 ribs of celery, finely diced (optional)

• 1/2 teaspoon sea salt

• 1 (3-lb) butternut squash, peeled, seeded and cubed

• 3 garlic cloves OR 1 teaspoon garlic powder

• 1/2 tablespoon dried or 1 tablespoon fresh    rosemary (can combine or replace with any   other herb you love—thyme, marjoram, sage, parsley, dill)

• 1 teaspoon grated ginger (optional)

• 3-4 cups broth (vegetable or chicken)

• Pinch of black pepper

• Additional fresh herbs, if desired

• Bread or toasted nuts/seeds for serving 

Directions:

1. Heat oil in a large pot over medium heat. Add onion or leek, carrots, celery, salt, and pepper and cook down for 5-6 minutes.

2. Add the squash and cook until it begins to soften, stirring occasionally, for 8-10 minutes.

3. Add the garlic (or garlic powder), rosemary (or herbs of choice) and ginger. Stir and cook for 1 minute, until fragrant. Add 3 cups of broth. 

4. Bring to a boil, cover and reduce heat to a simmer. Cook until squash is tender, 20-30 minutes.

5. Let cool slightly, and pour the soup into a blender (all of it for a smooth soup, or half if you still want some texture). If the soup is too thick, add more broth and blend until desired consistency is reached. Transfer back to pot to heat.

6. Season to taste and serve with toast or croutons, fresh herbs, or toasted nuts/ seeds for texture. Enjoy!