Butternut Squash Soup

I am obsessed with winter squashes in any form they come. I find them all delicious and festive. I particularly enjoy butternut squash, and whipped up this very simple butternut squash soup over the weekend.

You will need:

• 2lbs butternut squash, peeled and cubed

• 1 Tbls. tumeric

• Salt and pepper to taste

• 16 oz chicken broth

• 2 cloves garlic

• 1 small onion

• 1 Tbls. olive oil

In a pot, add olive oil, minced garlic, and onion. Cook until onion is translucent. Add cubed butternut squash, tumeric, salt, and pepper to pot. Cook until squash become mushy and lightly browned. Add chicken broth to pot; bring to a simmer and cook for 5 minutes. Remove pot from heat. Using an immersion blender, blend the soup to your desired consistency. Serve hot.

Garnish options:

• Toasted pumpkin seeds

• Parmesan tuile

• Homemade garlic croutons

Pro-tip: If you do not have an immersion blender, you can add ladles of the soup to a regular blender and cream the soup that way.