Butternut Squash Soup
This amazing soup will warm you through and through this winter!
Prep time: 45 min
*Adapted from keyingredient.com
1 large butternut squash, about 3-4 pounds
4 tbsp unsalted butter or ghee
2 tbl extra virgin olive oil or avocado oil
2 large yellow onions, diced
4 large garlic cloves diced and smashed
¾ cup dry white wine- we like pinot grigio
1 tsp oregano
1 tsp tarragon
1 bay leaf
2 tbsp drried thyme leaves
4 cups vegetable stock
Coarse salt and coarsely ground black pepper to taste
6 to 8 thin slices of crisp toasted gluten free or regular baguette , or toasted fresh bread crumbs
Freshly grated Parmesan for garnish
Thyme leaf sprig for garnish
Peel and cut the squash in half. Discard the seeds and center stringy fibrous material. Cut the squash into 1 inch cubes.
in a large pot over medium heat melt the butter and warm the olive oil . Add the onions and garlic, and saute, stirring occasionally, until soft and golden about 10 minutes. Add the squash and stir to combine. Next add the white wine, 1 tbsp thyme, all the oregano, tarragon, bay leaf and salt and pepper to taste. Increase the heat and cook for about 5 minutes longer, until the wine has evaporated. Add the stock and bring to a boil. Reduce the heat to low and cook uncovered for about 22- 25 minutes, until the squash is very tender.
When the squash and veggie mixture is very tender, puree the soup with an immersion blender (or puree in a regular blender with the top left ajar to allow for heat pressure to escape). Serve in soup bowls. Top each serving with a slice of toast or a generous spoonful of toasted bread crumbs. Sprinkle with the remaining thyme and fresh parmesan and serve immediately.