Butternut Squash Soup Recipe

This the season for autumn foods. I'm a big fan of variety and now that it's soup season, butternut squash is on my mind because it is so tasty and versatile. Today I am thinking about warm foods and loving this soup. But you can also make this delicious Butternut Squash Dip:
www.fuertefitness.com/health-blog/butternut-squash-dip

I like to roast squash in my airfryer on 400 for 30 minutes with a little olive oil. Depending on the size, it may need a little more or less time. I roast it whole because it's easier for me to cut, clean, and put half in the freezer for another day. Which is what I did. I made the dip first and put them in small containers, to have with veggies and rice crackers. Froze the rest so that I could make this soup the following week. I used the recipe below as a base and made two versions: one with curry and the other with rosemary and ginger.


Ingredients:
2 tablespoon olive oil
1 1/2 large yellow onion, chopped  (sweet onions are great)
1 tsp salt
3-5 pounds butternut squash, halved and roasted (I used half and froze the rest)
2 cups vegetable or chicken broth
2 garlic cloves
1 tbsp fresh sage (I used a tsp of dried)
1/2 minced rosemary (I used a tsp of dried)
1 tsp of grated fresh ginger (I love ginger, so I used more)
Freshly ground pepper

For serving:
Chopped parsley
Toasted pepitas
Crusty bread

Instructions:
1. Rub the butternut squash with 1 tbsp olive oil and roast at 400 F for 30 min.
2. Heat the rest of the oil in a pot over medium heat. Add the onion, salt and fresh pepper and sautée until (5 minutes), stirring occasionally. 
3. Add the garlic, sage, rosemary and ginger. Stir and cook for 30 seconds-1 min until fragrant,  then add 2 cups of broth and reduce to a simmer.
4. Let it cool, then blend until smooth. I used my stick blender. You can also put it in a full blender, but I find the stick blender is easier to clean.

Reference: https://www.loveandlemons.com/butternut-squash-soup/.