Butternut Squash Soup

Ingredients
  • ½ tbsp extra virgin olive oil
  • white onion, chopped
  • medium butternut squash, peeled and cut into cubes
  • ½ tsp granulated garlic or 1 clove garlic, minced
  • cups water
  • ¼ cup roasted pumpkin seeds
  • fresh sage leaves, chopped coarsely or rubbed sage
  • tsp sea salt

Directions

1.Heat up a heavy saucepan, put in the onion, optional red chili flakes, oil, and salt. Sautee until the onions are caramelized.

2. Add the squash, garlic and 3 cups of water. Cover and cook until the squash is soft (about 15-20 minutes).

3.  Take off the heat, put mixture in the blender, and blend until it is soft.
 
4. Pour into bowls, add sage, mixing it in, and decorate with the pumpkin seeds.

 

 

 

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More in this category: « Roasted Butternut Squash