Butternut Squash Soup
Ingredients
- 2 tbsp grass fed butter
- 2 tbsp extra-virgin olive oil
- 1 medium onion (chopped)
- 1 medium carrot (peeled and chopped into 1/2-inch pieces)
- 3 cloves garlic (minced)
- 3 lbs butternut squash (peeled, seeded, and cut into 3/4-inch pieces - about 7 to 8 cups)
- 6 cups low-sodium chicken stock
- 1/4 cup chopped fresh sage leaves
- kosher salt and freshly ground black pepper
Instructions
- In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat.
- Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes.
- Stir in the garlic and cook until aromatic, about 30 seconds.
- Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes.
- Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick.
- Season with salt and pepper, to taste. Keep the soup warm over low heat.