This simple butternut squash is the perfect appetizer for a low key holiday this year. Made with simple ingredients, it makes for a quick and easy yet delicious dish. This recipe is also fully lactose and dairy free!
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 large yellow onion, chopped
- 1/2 tsp sea salt
- 1 (3 lb) butternut squash, peeled, seeded, and cubed
- 1 Tbsp chopped fresh sage
- 1/2 Tbsp fresh rosemary, minced
- 3 cups vegetable broth
- Fresh ground black pepper
- More sea salt to taste
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, salt, and a few grinds of pepper. Saute until soft, about 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, about 8 to 10 minutes.
- Â Add the herbs, stir and cook 1 minute, until fragrant, then add broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender 25 to 30 minutes.
- Remove from heat. Let cool slightly. Using either an immersion blender or a blender in batches, blend until smooth. Season to taste.
- Serve with toasted cornbread or crusty bread. Enjoy!