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| butternut squash soup with squash casserole served along side. . . because squashes! |
Prep time: 5 min for chopping
Cook time: 30 min
Serves: 4
Ingredients
- 1 butternut squash, peeled and cubed
- 1 large yellow onion, thinly sliced
- 2 garlic cloves, peeled, sliced in half
- 3 cups chicken broth/ vegetable broth if making vegan
- 1/2 tsp thyme (dried, if using fresh use a couple of twigs at the end)
- crushed red pepper flake to taste
- salt and pepper
- 3-4 Tbsp olive oil
- 1/4 cup cream/ coconut milk if making vegan (optional)
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| butternut squash tossed with sauteed onions and garlic |
Directions
Heat a heavy pot on medium heat. Add the oil and onions, seasoning with salt and pepper, dried thyme,* crushed red pepper flakes. Saute for 10 minutes, stirring often.
When the onions are translucent, add the garlic and continue cooking for another 5 minutes.
Add the cubed squash. Stir well and cook until the squash has a little color, stirring often. Add in about a half cup of the broth and cover. Allow it to cook until the squash is squishy-tender.
Scoop the veggies into a blender. Pour in the rest of the chicken broth and blend until smooth.
Return the blended squash to the pot. Thin it with chicken broth until it's the desired texture and allow it to heat through. *If you're using fresh thyme, add that here! Remove the stems before serving.
You can finish it in the pot or in the bowls with a little cream or coconut milk if desired. We garnished with fresh cracked pepper, but toasted pumpkin seeds would have been ideal! A dollop of sour cream or sprinkles of feta would also work well.