Butternut Squash Soup

This is a simple, healthy and delicious recipe that's perfect for Thanksgiving. It can be made in advance and topped with pomegranate seeds and sage to make it as beautiful as it is tasty.

Servings: 4 to 6

Ingredients

· 1 Tbsp. olive oil

· 1/2 large (or 1 small) yellow onion, diced

· 1 small granny smith apple, cored and diced

· 3/4 tsp. kosher salt

· 1/8 tsp. ground pepper

· 2 1/2 lbs. butternut squash, cut into 1 inch cubes

· 1 bay leaf

· 4 cups or vegetable broth (or chicken broth)

· 1 cup water (optional if you want the soup thinner)

· 4 to 6 fresh sage leaves

· 1/4 cup toasted pumpkin seeds or pomegranate seeds (optional, for garnish)

Instructions

1. Heat large saucepan or sauté pan on medium-high heat. Add oil, onion and apple. Sauté for 4 minutes, until browned.

2. Add salt and pepper, butternut squash, bay leaf and broth, and simmer for 20-30 minutes, until squash is tender.

3. Take off the heat and using tongs, discard the bay leaf.

4. When cooled slightly, carefully ladle the soup into a blender and blend until smooth (you can also blend with a stick blender). Add water, if you desire a thinner consistency. Taste, and add more salt if needed.

5. Serve topped with sage leaves and toasted pumpkin seeds or pomegranate seeds.