Betsy’s No Garlic Creamy Butternut Squash Soup

By Betsy Vail 09/17/16

Ingredients:

• 2 Tbs butter
• 1 c red onion, diced
• 2 lbs. butternut squash (or any squash), cooked and puréed until smooth
• 32 oz. organic low sodium chicken broth, divided
• ¼ c organic coconut sugar (or brown sugar)
• 4 tsp salt
• 1 tsp ginger, ground
• ½ tsp sage, ground
• ¼ tsp pepper
• ⅛ tsp allspice, ground
• ⅛ tsp cloves, ground
• 1 pinch thyme
• 2 c organic Half & Half (optional, but I liked it)
• ¼ c sherry
• Parsley (optional garnish)

Directions:

1. In a large soup pot on medium heat, sauté the onions in butter until translucent. 
2. Stir in the squash purée*, chicken broth, sugar, salt, ginger, sage, pepper, allspice, cloves, and thyme. Simmer, stirring frequently, for about 10 minutes or until hot and starting to bubble. 
3. Turn the heat down and slowly stir in the Half & Half and sherry. Simmer an additional 5 to 10 minutes until hot. 
4. Garnish as desired and serve hot. Enjoy! 

*Note: To make squash purée, add the soft cooked squash, the cooked onions, and some chicken broth to a blender and purée. This may be done in batches. I used my Ninja mixer and it worked well.

Creative considerations (Optional garnishes):

• Organic sprouted pumpkin seeds 
• Croutons 
• Crème fraiche
• Parmesan cheese
• Ground allspice or cloves (sprinkled on top)

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