Winter Squash Soup

By sandy_h

Ingredients

• 2 lb butternut squash, peeled and cut into 2" chunks
• 2 medium Yukon gold potato, peeled and chopped
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 2 cups water
• 4 sage leaves
• 2 stems rosemary
• 1 bay leaf
• 2 tbsp unsalted butter
• Kosher salt and freshly ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Heat olive oil in a large suacepan over medium heat. Add garlic and onion and saute until onion is transparent, about five minutes. Add butternut squash, potato, chicken stock and water. Tie together sage, rosemary, and bay leaf with kitchen twine and add to pot. Bring to a boil and reduce heat to a simmer for 15 minutes, or until squash and potato are tender.
Remove from heat and process in batches in a food processor or blender until smooth. Season to taste with salt and freshly ground black pepper.