Butternut Squash Soup
Serving Size: 6
- 1 tablespoon olive oil
- 1 onion (peeled and chopped)
- 1 teaspoon dried sage leaves (or 1/2 teaspoon ground sage)
- 2 carrots peeled and sliced
- 6 cups butternut squash cubes (peeled, seeds scooped out and cut into 3/4 inch cubes)
- 2 1/2 cups chicken or vegetable stock
- 2 tablespoons maple syrup (optional)
- 1 teaspoon salt
- 1 cup milk (dairy, almond milk, coconut milk all work!)
1. In a medium-sized pot, heat the olive oil over medium heat.
2. Add the onion and sauté for 5-7 minutes, until cooked through.
3. Add the sage and cook for another 1 minute or so, until you can smell it.
4. Add the carrots, squash, stock, maple syrup and salt. Bring to a boil, reduce heat and simmer for 15 minutes, or until carrots and squash are tender.
5. Add the cup of milk and blend with an immersion blender until smooth and creamy (1-2 minutes). Alternatively, you could *very carefully* transfer to a stand blender and blend until smooth.
Store in a sealed container in the fridge for up to 5 days, or in the freezer for up to 3 months.