Creamy Butternut Squash Soup

Ingredients

• 1 onion, chopped

• 2 tbsp olive oil 

• 5 cloves garlic, minced

• 1 butternut squash, cubed

• 1 tsp salt

• ½ tsp pepper

• 1 tbsp  sage

• 1 tbsp rosemary 

• 2 cups vegetable broth

• 1 can coconut milk

• 1 tsp teaspoon maple syrup

Instructions

1. Heat oil in a large pot over medium high heat. Add onions and cook until soft and fragrant, about 3-4 minutes. Add the garlic and cook for one more minute. 

2. Add butternut squash, salt, pepper, sage and rosemary. . Sauté for 6-7 minutes, stirring frequently for even cooking. 

3. Add vegetable broth, coconut milk and maple syrup. Bring to a boil, then cover and simmer on medium heat for 20 minutes, until the squash is tender.

4. Remove from heat and puree the soup in the pot using an immersion blender, or transfer the soup to a heavy duty blender.

5. Blend until desired consistency is reached.  If the soup is too thick, add in more broth.