Butternut Squash Soup

Cover a baking sheet with aluminum foil and preheat oven to 400 degrees.

Place butternut squash on a cutting board. Carefully cut length wise.

Scoop out seeds and fibers and cover cut side with butter.

Place buttered cut side down on the prepared baking sheet. Bake for an hour or until a knife can easily be inserted into the squash with ease. Allow squash to cool enough to be handled.

While squash cools, in a high sided skillet or pot, sauté 1 diced yellow onion in a tablespoon of olive oil on medium heat until softened. Next add minced garlic to the onions and sauté for a couple minutes.

Next add in rosemary, thyme, brown sugar, salt and pepper to the onion and garlic.

Carefully remove skin from butternut squash and discard skin. Add the flesh of the squash to the skillet.

Next add in vegetable broth. Using an immersion blender, blend soup to desired consistency. You can also run the soup through a regular blender on pulse. After soup is desired consistency, heat for 10-15 minutes on medium heat.

Serve with a sprinkle of fresh parsley. Enjoy!

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