Butternut Squash Soup

This silky soup emphasizes the natural sweetness and richness butternut squash. There is no need to add cream or butter, as the squash naturally has a velvety texture if it is ripe. Serve with toasted pepitas to bring out the squash flavor.

1 medium yellow onion, julienned

2 tablespoons fresh sage, chopped

1 tablespoon fresh thyme, chopped

1 quart of vegetable or chicken stock

1 medium butternut squash, skin removed cut into chunks

1 quart of vegetable or chicken stock

1. Sauté the onion until softened and translucent. Add the fresh herbs and coat the onions.

2. Add cubed squash and cook until slightly softened.

3. Add the stock of choice and bring to a boil.

4. Simmer until the squash falls apart when pierced with a fork.

5. Using an immersion stick blend until smooth. Alternatively you can use a blender, but wait until the soup is cooled. I once burned myself on my forearm when hot butternut squash soup spat out of a Vitamix!

6. Top with toasted pepitas, which are pumpkin seeds.