Butternut Squash Soup

Fall and winter are for soup. I don't know what it is about having hot soup on a cold day that just brings joy to my soul. Other hot meals just don't do it for me the way soup does. Maybe there is something about the fact that you just dump everything in a pot in the morning and walk away for the rest of the day....so easy.

This soup is one of my favorites. Why?

It is delicious

It only has five ingredients

It is fast and easy to make

It may look like glorified baby food, but that doesn't matter...right?

This soup is super simple. Peel and cut up the squash and roast them until soft. Then put the squash and everything else in a blender and blend until smooth. That is it. So easy! You can eat it just as it is, or you can top with with walnuts and craisins. Trust me. So tasty. Also, you must have bread. Lots of tasty bread. We like sourdough but just because I made a starter and make bread several times a week.

Ingredients

2 large butternut squash

1/2 yellow onion

3 cloves garlic

1.5 c+ water or vegetable broth

1 can garbanzo beans, optional

cinnamon, to taste

salt, optional

Directions

1. Preheat oven to 400 degrees F.

2. Peel and dice squash and roast until tender 25-30 minutes.

3. Meanwhile, dice onions and garlic and sauté.

4. Once squash is done, combine squash, onion, garlic, beans, and broth and purée until smooth. Add more water as needed.

5. Top with cinnamon, walnuts, and craisins if so desired.

6. ENJOY with some delicious bread.