Best Butternut Squash Soup

Time: 90 minutes | Serves: 4 Nature: Warm | Flavor: Sweet, Acrid

Ingredients

• 1 TBL extra-virgin olive oil
• 1 1/2 cups onion, finely chopped
• 2 cloves garlic, minced
• 4 1/2 cups butternut squash, peeled and cut into 2-inch cubes (about 2 squashes)
• 4 cups water
• 2 1/2 cups chicken or vegetable stock
• 1/2 cup medium-dry sherry
• Salt and freshly ground pepper
• 1/2 cup freshly grated parmesan cheese

Directions

1. Heat oil in a heavy, four-quart saucepan. Add onions, reduce heat to low, and sauté slowly until onions are tender but not brown. Stir in the garlic.
2. Add squash and water. Cover and simmer until squash is tender, about 40 minutes.
3. Allow mixture to cool for 15 minutes and then puree in two batches in a food processor. Alternatively, use an immersion blender directly in the pot and you don't need to wait for it to cool.
4. Return puree to saucepan and add sherry.
5. Reheat and season to taste with salt and pepper. Serve with a sprinkle of parmesan.