butternut squash soup

Ingredients

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  2 tbspn or 30g

• Yellow Onion

  Freshdirect

  1 onion or 148g

• Rock Salt, Pink Himalayan

  Falksalt

  ½ tsp or 3g

• Squash

  Winter, butternut, cooked, baked, without salt

  16 ³⁄₁₆ oz or 459g

• Garlic

  Raw

  3 clove or 9g

• Sage

  Freshdirect

  1 tablespoon or 2g

• Rosemary

  Fresh

  ½ tbsp or 0.8g

• Ginger

  Spices, ground

  3 tsp or 5g

• Soup, Swanson, vegetable broth

  4 cup or 880g

• Spices Ground Black Pepper

  Compliments

  ¼ tsp or 1g

Directions

1. Heat the oil in a large pot over medium heat. Add the onion, salt and several grinds of fresh pepper and sauté until soft, 5-8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8-10 minutes.
2. Add the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute, until fragrant, then add three cups of broth. Bring to a boil, cover and reduce heat to a simmer. Cook until the squash is tender, 20-30 minutes.
3. Let cook 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 and pepitas