Winter Butternut Squash Soup

It’s hard to find the perfect winter dinner that the whole family can enjoy. And I think this may be it! It is the most perfect winter soup. This soup is infamous in my family and is made at least once a week during the cold, snowy months (If you're from Utah like me, you understand those cold, damp winter days). My mom is the real pro at this soup, so I’m thankful she let me share this gem. And surprisingly, it’s pretty easy to make! It’s great to pair with a nice salmon or grilled chicken.

•  2 packages of cut butternut squash (5-6 cups)
• 3 tablespoons of olive oil
• 1 tablespoon of butter
•  2 tablespoons rosemary
• 1 chopped onion (I love the already premade chopped onion)
• 3 chopped celery sticks
• 6 sage leaves
• 1 tablespoon ginger
• 6 cups of chicken broth
• 1 chopped jalapeño (if you like spice)

 
Turn on the oven to 400 degrees. Put butternut squash on oven tray and toss with olive oil, salt, pepper and the rosemary. Roast in the oven for 40 minutes or until it's soft. At the 20 minute mark, toss the squash around. 

While the butternut squash is roasting, use a large pot and throw in olive oil, butter, onions and celery. Cook until the vegetables are soft. Then put the chopped sage leaves and 1 tablespoon ginger and jalapeño in the pot. Cook until it's fragrant. Combine the 6 cups of chicken broth and let boil until the butternut squash is done. When the squash is done, transfer to the pot. Turn off stove and set aside for 20 minutes while it cools. After 20 minutes, pour into a blender and you're done!

Top with sriracha, a splash of balsamic vinegar, parmesan and GF croutons! I made GF bread to serve on the side (recipe to come)