Creamy Butternut Squash Soup with Fresh Rosemary

Ingredients

• 5 cups butternut squash, peeled, seeded, and cubed
• 1 cup yellow or sweet onion, finely diced
• ½ cup carrot, finely diced
• ½ cup celery, finely diced
• 1 Tbsp extra-virgin olive oil
• Sea salt, to taste
• 1 tsp fresh rosemary, minced
• 3 cups water or light vegetable broth (plus more for thinning)
• 5 fresh basil leaves, thinly sliced (optional, for garnish)
• ¼ cup pepitas or pecan pieces, toasted

Instructions

1. Chop veggies (15 min)
1. Peel and cube the butternut squash (about 5 cups).
2. Dice the onion, carrot, and celery.
2. Sauté onion (5 min)
1. Heat 4-quart soup pot over medium heat for a few minutes.
2. Add olive oil, onion, and a pinch of sea salt. Sauté for about a minute.
3. Caramelize with carrots & celery (15 min)
1. Add carrot and celery and another pinch of sea salt.
2. Turn heat down a bit and sauté for 15 minutes, or until vegetables start to caramelize.
4. Simmer with butternut (~25 min)
1. Add butternut squash and rosemary and stir to coat with onion mixture.
2. Add enough water or vegetable stock to barely cover the squash (about 3 cups). Cover and bring to a boil.
3. Turn heat to low and cover. Simmer until squash is soft, about 10-15 minutes.
5. Puree (5 min)
1. Use an immersion blender (or transfer carefully to a countertop blender) to puree the soup.
2. If soup is too thick, add a little more water or vegetable stock.
3. Season to taste with sea salt.
6. Garnish & serve Serve in bowls and garnish with fresh basil (if using) and toasted pumpkin seeds.