Welcome September with Butternut Squash Soup

I love fall. I especially love fixing those warm, comforting fall soups and casseroles after a summer of salads and wraps!

This soup is so easy - and all because of one simple ingredient.

Did you spot my shortcut ingredient? That bag of squash cubes! Peeled, cubed squash. All set for your favorite recipe.

Does life get any better than this?

Here's the recipe:

Easy Butternut Squash Soup

Ingredients:
1 teaspoon butter
1 teaspoon oil - olive or coconut
1/4 cup chopped onion
1/2 cup chopped carrot
1 garlic clove, minced
2 cups peeled and cubed butternut squash (or any other winter squash)
2 cups chicken broth
1/4 teaspoon rubbed sage leaves
1/4 teaspoon salt
1/8 teaspoon pepper
dash of chili powder for garnish (optional)

Buying the prepared squash saves so much time. The only other prep you need to do is to chop the carrots and onion, and mince the garlic.

Mini-lesson: Mincing the garlic is easy if you have a garlic press. But if yours is in the dishwasher because your son used it to make one of his delicious concoctions, you can mince your clove of garlic this way:

Lay the flat side of your knife on top of a peeled garlic clove.

Smash the knife against the garlic clove with a
sharp rap, then mince.

The veggies look fabulous, don't they?

Saute the veggies in the butter and oil in a medium saucepan over medium heat until the onion is translucent.

Stir in the squash, broth, salt, pepper and sage. Cook until the squash is tender - about 20 minutes or so.

Remove your saucepan from the heat and let cool for a few minutes.

Run the soup through your blender, half the recipe at a time.

Or use your hand-held blender. Go ahead. I'm not jealous.

Not at all.

Pour into a bowl, garnish with chili powder if desired.

This recipe makes two servings, or one if it's the main course of your meal.

Enjoy!