Butternut Squash Soup

Big, beautiful butternut is here!

With a little work, you can turn this solid block of fall-time goodness into a marvelous, creamy puree that's wonderfully versatile. It's wonderful in soups, chili, or even pie! You can try this super simple soup on a chilly day. The recipe is slightly adjusted from Bon Appetit: Butternut Squash Soup

Ingredients

• 1 butternut squash

• 2 tablespoons vegetable oil
• 1 cups thinly sliced onion
• 1/2 tablespoon golden brown sugar
• 1 teaspoon minced fresh ginger
• 1 garlic clove, coarsely chopped
• 1/2 cinnamon stick
• 2 1/2cups (or more) chicken or veggie broth
• Fresh sage sliced into thin ribbons

Preparation

Preheat oven to 375°F. Oil baking sheet. Place squash on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.

Working in batches, purée soup in blender. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with sage and serve.