Source: dLife

A hearty soup of butternut squash and fresh herbs.

Servings

1 tbsp grapeseed oil
1 tbsp minced onion (or shallot)
2 medium garlic cloves , minced
1 pinch fresh thyme , 3 sprigs
1 pinch dried rosemary
20 oz Squash, butternut, frozen , thawed (or fresh)
1 cup low sodium chicken broth
3 tbsp whole milk
1 oz sour cream (optional)

1 Heat the grapeseed oil in a medium saucepan over medium heat.
2 Add onions (or shallots), garlic, thyme, and rosemary. Cook while stirring 2 to 3 minutes or until onions or shallots are tender.
3 Add squash and chicken broth; bring to a boil. Simmer and cook until the squash is tender, about 15 minutes.
4 Add milk; stir until blended.
5 Remove sprigs of thyme. Transfer soup to blender or food processor, and blend until smooth. If soup is too thick, add additional liquid to bring soup to desired consistency. Top with dollop of sour cream, if desired.