Butternut Squash Soup

Ingredients:

• 1 medium butternut squash

• 2 tablespoons olive oil

• 4 cups chicken or vegetable broth

• kosher salt, to taste

• fresh cracked black pepper, to taste

• pumpkin seeds, minced parsley

Instructions:

1. Peel and core butternut squash. Cut into 1” cubes.

2. Heat a large pan on medium-high heat.

3. Add oil then add butternut squash cubes.

4. Cook squash for about 5 minutes until lightly brown on all edges. When the squash is browned, the sweet nutty aroma is enhanced. Add chicken or vegetable broth.

5. Simmer butternut squash for about 20 minutes or until squash is completely tender. Do a test "squish" with a fork on one of the squash pieces to see if it's soft.

6. Blend

   1. Option 1: If you have an immersion blender, you can blend it at this point.

   2. Option 2: If using a regular blender, allow soup to cool first until it is safe to handle and transfer. Then add butternut squash to the blender and blend until smooth.

7. Return soup to the pot and simmer on low to re-heat. Add salt and pepper, to taste.

8. Garnish with optional toppings and serve warm.

9. Enjoy!

Photo from www.thebusybaker.com