Butternut Squash Soup

A delicious, simple and healthy start to any meal, or just a meal on it's own, you will never purchase this soup again once you realize just how easy it is to make.

I added no cream or butter to this recipe (using just a splash of olive oil) in anticipation of the courses to come, but the extra fat really wasn't missed! And in the process, an accidental vegan recipe was born!

• splash of olive oil
• 1 medium onion, roughly chopped
• 2 cloves of garlic, crushed
• 1 medium butternut squash, chopped in smallish cubes (the smaller, the quicker)
• 2 cups vegetable stock
• 2 cups water
• 3 sage leaves, finely minced
• the leaves from a pretty significant rosemary sprig, finely minced
• salt and pepper

Over medium heat, drizzle just enough olive oil to cover the bottom of a dutch oven or heavy based pot. Add the onion, and saute for 3 minutes, then add the garlic and saute for 5 minutes, or until the onions are translucent. Add the squash and stir fry for a couple minutes, then add the liquid. 

There should be enough liquid to cover the squash, if not, add more water or vegetable stock. You could of course use all water, or all stock, but I really only had 2 cups of vegetable stock :) 

Add the fresh herbs (dried would work as well but should be added along with the butternut squash), salt and pepper and increase the heat to bring the soup to a boil. You can turn it down as you see fit, keeping a simmer intact. Depending on the size of your squash cubes this soup could take 15-30 minutes. I made 1/2 inch by 1/2 inch cubes and mine was done in 17. 

Once the squash is fork tender, your soup in done! Now, I waited a little before pureeing because it's very hot, but you can go ahead and do it right away if you're brave! I used an immersion blender but you could used a traditional blender (cool the soup a tad before blending though), taste for seasonings and serve!

You could pass it through a sieve but I liked the consistency (and didn't want another dirty dish).

Savory Breadcrumb Topping

• 1/2 cup breadcrumbs (making you own ensures a coarser texture)
• 1 tsp. dried savory
• olive oil (enough to lightly coat, say a tablespoon)

Add breadcrumbs and savory to a small bowl, drizzle over olive oil and stir to coat.

Broil on a baking sheet for a couple minutes (watch it) until golden (it goes fast).

Sprinkle on top of soups as you please :)