Creamy Butternut Squash Soup

Ingredients

• 1 tablespoon olive oil (plus more for drizzling)
• 1/2 cup chopped onion
• 3 garlic cloves (pressed or minced)
• 1 16 oz. package frozen butternut squash, or 3 cups cubed, cooked fresh squash
• 1 teaspoon kosher salt
• 1 teaspoon maple syrup
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
• 4 cups 32 oz. vegetable broth
• 2 Tablespoons heavy cream
• Sour cream
• Fresh sage leaves
• Crusty bread
• Grated Parmesan cheese
• Fresh chives

Instructions

1. 1

   In a large pot, warm olive oil over medium heat. Add onion. Cook, stirring often, until onions turn soft and golden, 3-4 minutes. Add garlic. Cook 'til fragrant, about 1 minute, stirring frequently.

2. 2

   Stir in butternut squash, salt, maple syrup, nutmeg, pepper and vegetable broth. Transfer to a blender and puree 'til smooth. Or, blend with an immersion blender. Cook on a low simmer for about 10 minutes.

3. 3

   Taste and stir in more salt and pepper, if necessary. Stir in cream just before serving.

4. 4

   Pour it into serving bowls. Top with sour cream and fresh sage, if desired.

5. 5

   Enjoy!