Prep Time
10 minutes
Cook Time
20-30 mins
Serves
6
Ingredients
- 1 large (or 2 small) butternut squash, peeled and chopped
- 1 onion
- 2 tablespoons olive oil
- 2 cloves of garlic
- 3-4 cups of vegetable stock (alternatively, can use water)
- 1 tsp rosemary (fresh or dried)
- 1 tsp chilli flakes (optional)
- Feta cheese (optional, for topping)
Steps
1
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft (5- 8 minutes). Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
2
Add the garlic, rosemary and chilli flakes. Stir and cook 30 seconds to 1 minute. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
3
Let it cool slightly and pour the soup into a blender (or a use a hand blender), and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with a sprinkle of feta on top, a delicate pour of cream, more chilli flakes (if desired) and a sourdough bread of your choice.