Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 60 min
Ingredients: 2 tablespoons Monini Originale Extra Virgin Olive Oil; 1 large yellow onion, chopped; ½ teaspoon sea salt; 1 (2-pound) butternut squash, peeled, seeded, and cubed; 3 garlic cloves, chopped; 1 tablespoon chopped fresh sage; ½ tablespoon minced fresh rosemary; 1 teaspoon grated fresh ginger; 3 to 4 cups chicken broth; Freshly ground black pepper

Easy
First course

Ingredients

2 tablespoons Monini Originale Extra Virgin Olive Oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 (2-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups chicken broth
Freshly ground black pepper

Preparation

Heat the Monini Originale Extra Virgin Olive Oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley.

Add an extra touch

Originale Extra Virgin Olive Oil

CHEF

Regina Foster

New York photographer and food blogger