This is a fabulous Sunday night soup for the cooler months.
- 3 lbs butternut squash, peeled, seeded, and cut into 1/2 in chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp chopped fresh thyme leaves
- 3 tbsp extra virgin olive oil
- 4+ cups chicken or vegetable broth (or half coconut milk)
- 1 1/2 tbsp chopped fresh sage
- Greek-style plain yogurt
- salt and pepper to taste
Heat the olive oil over medium high heat in a stock pot. Add onion and salt, cooking until softened, about 5 minutes. Add thyme and garlic and cook for 3 more minutes. Add squash and increase heat just slightly, stirring frequently until the squash is caramelized in some areas. Add broth, bring to a boil, reduce heat, cover with a lid, and simmer until squash is tender. Add the sage. Allow to cool, then puree in a blender or food processor. Return to pot and reheat. Season to taste with salt and pepper and serve with a dollop of Greek-style plain yogurt.
This soup allows for a lot of freedom in the kitchen. Here are some ideas for variations:
- Replace thyme with 2 tbsp curry powder and 1/2 tbsp ginger, and sage with 1/3 cup chopped cilantro, and top with yogurt and toasted cashews
- Use coconut milk to replace half the broth
- Add other vegetables such as cauliflower or carrots
- Replace thyme with 1 tbsp minced fresh ginger, add 1 green apple apple along with the squash, top with yogurt and cashews