Soup. It’s What’s For Dinner.

I love soup.  Any time of year.  Hot weather.  Cold weather.  I just really don’t care.  I generally prefer my soup hot rather than cold but I can get down with a chilled cucumber and dill every now and then.

Here in Perth, we were under the impression that summer’s beginning to give up her fight (10 points to anyone who can name that song) but apparently not.  Today, a day that was supposed to be an Autumn day, was in the 90’sF (30’sC) and the weekend could be even hotter!  Regardless, soup; it’s what’s for dinner.

You’ll hear me preach this over and over as we get to know each other; soup is a great quick and healthy way to feed both few and many.  Anything goes.  As long as you have some good quality stock on hand you can have soup on the table in 30 or less.  No joke.  I do it all the time.

Yeah, that’s enough preaching for today.  I’ll be happy to try again with more gusto on a day I haven’t wilted from the heat.  So today I’m going to keep it short and sweet, just like this recipe.  I’m bringing to you a vegetarian soup that can easily be made vegan by simply leaving the cream out.  This is budget friendly, time friendly and delicious.

I hope you enjoy it as much as we did!

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Butternut Squash Soup

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion roughly chopped
• 2 large garlic cloves chopped
• 1/2 butternut squash seeded, peeled and cubed
• 4 cups good quality vegetable stock
• a few sage leaves torn
• 1/4 cup heavy cream
• salt and pepper to taste

Instructions

1. Heat a 3qt saucepan over medium heat and add oil after pan is heated.
2. Add onion and garlic to the pan and sauté until soft but not browned. Stir occasionally. (approx. 5 min)
3. Add cubed squash and torn sage leaves and sauté for a few minutes.
4. Add stock. Bring to a boil and then reduce heat to a simmer. Cover and allow to cook for 15 minutes or until the squash is soft.
5. Using a stick blender, blend the soup until smooth.
6. Add cream and stir to combine.
7. Taste and add salt and pepper as desired.

Recipe Notes

***The smaller the butternut squash cubes the quicker it will cook.
***4 cups of stock to 1/2 a squash will make this a soupy soup. If a thicker soup is desired either add more cubed squash OR reduce the amount of stock used.
***Omit the cream for a vegan version.
***Soup freezes and reheats well.
***Serving options ~ top with sage and crème friache or homemade garlic sage croutons. Serve with grilled cheese or a salad.