There’s nothing like throwing ingredients into a dutch oven and blending them all up, am I right? This butternut squash soup is simple, satisfying and sure to warm your bones on a chilly autumn day.
Ingredients:
2 tablespoons extra-virgin olive oil
1 shallot
1 1/2 teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed OR purchase pre-peeled and cubed butternut squash
4-5 garlic cloves
1 tablespoon ground sage
1/3 cup half and half
16 oz vegetable broth
Freshly ground black pepper
Crumbled goat cheese
Instructions:
Pre-heat oven to 375 degrees.
Place the cubed squash, whole shallot and whole (peeled) garlic cloves into the dutch oven.
Add the olive oil, vegetable broth, sage, ground pepper and salt and mix to ensure all the cubes of squash are coated.
Place the dutch oven in the oven and bake for 30 minutes. After 30 minutes, remove from the oven and mix the contents around. Then put the cover back on and place the dutch oven back into the oven for another 30 minutes.
Remove from the oven and remove the lid from the dutch oven. Allow to sit for 5 minutes.
Use an immersion blender/ hand blender to blend the ingredients. Once it's smooth and blended add the half and half and blend again until it's combined.
Serve warm in a bowl with warm bread, and garnish the soup with crumbled goat cheese.
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