Butternut Squash Soup

Ingredients

0 of 12 out on the counter

• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 1 large carrot, chopped
• 3 garlic cloves, minced
• 1 medium apple, peeled and chopped
• 3 lb butternut squash, peeled and cut in 1-inch cubes (about 8 cups)
• 5 cups no-salt-added vegetable broth
• ½ tsp rubbed sage
• ½ tsp ground ginger
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tsp cider vinegar

All set! Everything is out. Time to bake.

Method

1. 1Set a big pot on medium and warm the oil. Add the onion and carrot and stir for 6 minutes, until the onion is soft.
2. 2Stir in the garlic, apple, sage and ginger. Cook 1 minute.
3. 3Add the squash, broth and salt. Bring to a boil, then turn down to a gentle simmer, cover, and cook 25 to 30 minutes, until a cube mashes against the side of the pot.
4. 4Take the pot off the heat and let it cool 5 minutes. Blend until smooth, in batches if you need to, holding the lid down with a towel. An immersion blender works right in the pot.
5. 5Stir in the pepper and the vinegar. Taste, and add salt if it needs it. If it is too thick, stir in a splash of hot water.
6. 6Serve hot. Cool leftovers within 2 hours, then refrigerate or freeze. Reheat to a boil, stirring.