Butternut Squash Soup

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Ingredients

  • 3 tablespoons room-temperature unsalted butter
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 medium carrots, peeled and diced
  • 1 shallot, chopped
  • 5 garlic cloves, pasted
  • 6 cups vegetable stock
  • 10-12 cups butternut squash, cubed (5-1/4 pounds)
  • 1 tablespoon dried sage
  • Salt and pepper, to taste
  • 1/4 cup light cream

Directions

  1. In a large stock pot over medium heat, melt together butter and oil.
  2. Add onion and carrots then cook until onion is soft, about 6 to 7 minutes. Add shallot and cook for another 3 minutes.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Pour vegetable stock into pot along with the butternut squash and bring to a boil. Add sage.
  5. Boil for 20 minutes or until squash is fork-tender.
  6. Remove from heat and use an immersion blender to process until smooth.
  7. Season to taste with salt and pepper.
  8. Slowly add in light cream. Serve immediately with warm flatbreads or garlic croutons.

https://www.cutco.com/learn/butternut-squash-soup-23