Reboot - Soup - Farm to Table Butternut Squash

By BlueSchmoo

Ingredients

• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1 large leek, white and light green parts chopped
• 1 large butternut squash – seeded, peeled and cubed (about 1 inch)
• 1 qt (32 oz) vegetable broth
• 2 Tbsp. Olive Oil
• 1 teaspoon fresh thyme, minced
• 1 teaspoon cumin
• Sea salt and black pepper to taste

Preparation

Step 1

1.) Heat olive oil in stockpot over medium. Add onions, leeks and garlic and cook until soft, about 10 minutes.

2.) Add squash and seasonings, stir together and cook for 2 minutes.

3.) Add vegetable broth and bring to a boil. Cover and cook over low-medium heat for 20 minutes.

4.) Blend soup using immersion blender or traditional blender and season with sea salt and black pepper.