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BUTTERNUT SQUASH SOUP

Active Time : 20 minutes
Total Time : 40 minutes
Serves : 8 servings
INGREDIENTS
  • 2 tablespoons organic extra virgin olive oil
  • 1 cup chopped leeks
  • 1 cup chopped organic whole carrots
  • 1 cup chopped organic celery hearts
  • 1 tablespoon chopped garlic
  • 1 32 ounce container organic vegetable broth
  • 3 pounds butternut squash peeled, seeded, and cubed
  • 2 tablespoons chopped organic fresh sage
  • 1 cup organic half & half
DIRECTIONS

In large stockpot or Dutch oven, heat oil over medium-high heat. Add leeks, carrots, celery and garlic to oil; salt and pepper to taste. Sauté until leeks are softened (about 3-5 minutes).

Add in broth and squash; bring to a boil. Reduce heat and simmer 30 minutes or until squash is tender. Stir in chopped sage last 5 minutes of cooking. Remove from heat.

Using a food processor or blender, puree soup in batches; return to pot. Stir in half & half and continue simmering 5 minutes.