Fast and Easy Butternut Squash Soup

I have been making soup a couple times a week and this butternut squash soup is one of my favorite weeknight meals. It is fast, simple and incredibility tasty.  It can be garnished with many different toppings to give it extra color, texture and flavor. If you are looking for a fast, filling and versatile soup, this is it!


Ingredients- 4 servings

1 bag (750 grams) of frozen butternut squash- I use PC frozen butternut squash on busy weeknights
1 red onion- diced
4 cloves garlic- diced
8 sage leaves (stems removed) - rosemary or thyme are also great substitutes
1/4 cup olive oil
1 (900 ml) container of no salt chicken or vegetable stock. - I used chicken
salt and pepper

Directions

1. Heat a large heavy bottom pot and add the olive oil and sage leaves. Fry the sage leaves until they are dark green in color. This takes about a minute. Remove the leaves and set aside for garnish is you desire. 
2. Add the onions and garlic to the flavored olive oil and saute for about 5-6 minutes. 
3. Add the frozen squash to the pot and stir until the onions and garlic are well incorporated. Cook for another 5 minutes.
4. Add the Chicken stock to the pot. I only add enough to just cover the squash. I add more after the soup is blended if it is too thick. If you add the entire container at this stage your soup could watery. 
5. Cook for 10 minutes until the squash starts to fall apart.
6. Blend the soup in a blender or by using a hand blender in the pot. Add additional stock a little at a time ( if needed) until you achieve the consistency you are looking for. 
7. Season with salt and pepper and serve.
8. Garnish with the fried sage leaves. Below is a list of garnishes that go well with this soup.
9. Enjoy! 

Sunflower seeds
Croutons/crostini
Toasted hazelnuts
Greek yogurt
Pomegranate seeds
Chives
Green onions
Sliced apples
Sliced pears