Butternut Squash Soup

By á-3209

Ingredients

• 3 tbs EVOO
• 1 onion, thinly sliced
• 4 cloves garlic, smashed
• 2 fresh sage leaves
• 2 tsp kosher salt
• freshly ground black pepper
• 2 medium canned plum tomatoes
• 1 medium butternut squash (about 2 lbs), peeled, halved, seeded and diced
• 4 cups low-sodium chicken broth or water
• 1 tsp balsamic vinegar
• 2 tablespoons freshly grated parmesan, optional

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Heat olive oil in soup pot over medium heat;

Add onion, garlic, sage, 1 tsp salt and season w/pepper to taste;

Cook, covered, stirring occasionally until soft and fragrant (about 15 mins.);

Raise heat to medium high and add tomatoes;

Cook stirring w/wooden spoon until tomatoes break up and onions brown slightly (about 7 mins);

Add squash and remaining tsp salt and cook until squash is tender (about 12 mins);

Add broth, bring to simmer and cook uncovered until
veggies are tender (about 20 mins);

Set aside to cool slightly;

Working in batches, puree soup in blender or w/immersion blender;

Return soup to pot and reheat over medium heat;

Stir in vinegar