Butternut Squash Soup

By mommypop

Ingredients

• 1 Tbsp olive oil
• 1 Tbsp butter
• 2 onions, chopped
• 4 fresh sage leaves, slivered or 1 tsp ground sage
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• 1 - 2 lb butternut squash, peeled, seeded and cut into 1-inch chunks
• 1-15 oz can cannellini beans, drained and rinsed
• 4 cups chicken broth

Preparation

Step 1

Soften: Heat oil and butter in a soup pot set over medium heat. Add onion, sage, bay leaf, salt and pepper. Cook, stirring now and then, until onion starts to color, about 15 minutes.

Simmer: Stir in squash and beans. Pour in broth. Bring to a boil, lower to a simmer and cook, partially covered, until squash turns tender, about 20 minutes.

Swirl: Scoop out 1 cup soup (squash, beans and all); set aside.* Toss bay leaf. Use an immersion or standard blender to swirl soup smooth.

Serve: Return reserved 1 cup chunky soup to the smooth soup (providing a little texture). Reheat over low. Serve hot.

*For smooth soup blend all together.