- 2 tbsp extra virgin live oil
- 4 cloves garlic, chopped
- 1 onion, chopped
- 1 butternut squash, about 3 lb
- 1 tbsp sage, chopped
- 1 tbsp thyme, chopped
- 1/2 tbsp rosemary, minced
- 4 cups chicken broth or vegetable broth
- salt and pepper, seasoning
- 1 tbsp whipping cream, whipped
1. Cook it a night before. Heat the oil in a dutch oven or large pot over medium heat.
2. Add onion and garlic until soft.
3. Add squash and continue cook for 8 to 10 mins.
4. Add sage, thyme and rosemary stir and cook about 1 mins. until fragrant.
5. Add 3 cups broth and remove all the bottom brown. Bring to boil.
6. Cover and reduce heat to a simmer. Cook until squash is tender about 20 mins.
7. Turn off the heat, keep it over the courter over night.
8. Use blender to blend the soup until smooth.
9. Pour the soup back to the pot and add the rest 1 cup broth and cook until boil again. Stir occasionally.
10. Season with salt and pepper.
11. Add whipped cream to decorate.
ref: https://www.loveandlemons.com/butternut-squash-soup/
