Easy Butternut Squash Soup

On cold winter days, I always find myself craving warm and yummy food, so a butternut squash soup was a great decision for some wholesome food to warm up with! This recipe wasn't really modeled after anything, and basically used what we had on hand in the kitchen, but it is very healthy and simple to make. It is also more of a savory soup that a sweeter soup, since I used flavors such as onion and garlic instead of cinnamon, etc. Also, this soup is more on the chunky side, but it could have very easily been blended to achieve a smoother consistency.

Serves 3-4:
Ingredients:
1/2 onion
3 cloves of garlic
olive oil
2 cups vegetable broth
half of a butternut squash
seasoning
splash of milk

Ahead of time, you can roast your butternut squash at 400 degrees Fahrenheit in a pan, sliced in half and laying face down in a little bit of water. It will need to roast for about an hour, but you can't really overcook it. It will get very soft and be extremely easy to work with. You can use a lot of it for the soup and even make other recipes with the extra if you desire!

To begin preparing your soup, dice the onion and chop the garlic. Heat some olive oil in a pot and sauté the diced onion and chopped garlic on low heat. If you want to expedite the garlic cooking process, you can even microwave the chopped garlic in a little olive oil for about a minute prior to adding it to the pot.

Next, add your butternut squash, the vegetable broth, and your seasoning and turn it up to medium heat.  Let it simmer, stirring periodically, until everything is heated through.

Turn off the heat, wait a couple minutes, and then add your splash of milk (mine was sort of a large splash haha), and mix it in. Serve, enjoy, and be cozy!!

Almost happy Friday!