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Paul's Butternut Soup

From Athens Locally Grown

<p>Butternut squash soup is a time-honored classic. Using ingredients on hand, our son developed this tasty variation, which has become a favorite of ours.</p>
Source: Our own recipe (Entered by Janice Matthews)
Serves: Two for main course; 4-6 for appetizer or side dish.

1 medium Butternut squash, diced
1 medium yellow onion, peeled and diced
1 clove garlic, peeled and minced
1 T. fresh rosemary sprig, minced
1 T. fresh sage sprig, minced
1/2 tsp. ginger root, peeled and grated
1/2 tsp. fresh fennel, chopped
2 T. olive oil
2 cups vegetable broth or "not-chicken" stock

Step by Step Instructions
  1. Heat olive oil in large cast iron pan, and add all ingredients except the broth/stock. Cook over medium heat, stirring occasionally, until the squash and onions are soft.
  2. Add the broth, and blend until smooth. (Easy to do with an immersion blender.)
  3. Optional and nonvegan but tasty: Top each serving of the soup with 1 T. plain yogurt and a bit of chopped cilantro.