Butternut Squash Soup

Description: Thick creamy squash soup. Makes about 8 servings.

Ingredients: 2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
3 cups vegetable broth
1 medium/large sweet potato, peeled and chopped
1/2 or 1 stick of unsalted butter
White pepper and Cayenne Pepper

Instructions: 1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper, and saute for 5-8 minutes until soft.

2. Add the cubed squash, and saute for an additional 10 minutes.

3. Add the garlic, stir for a minute, then add the sweet potato and 3 cups of vegetable broth, and the butter.

4. Bring to a boil, cover, and reduce heat to simmer for 20-30 minutes (until squash and potato are tender).

5. In batches, blend the soup in a blender/with immersion blender. Mix in both the white pepper and cayenne pepper to taste (recommended 1/2 tsp). Garnish and serve with bread. (if too thick, add more vegetable broth)