a fall staple. easily doubled, but this serves 4.
1 1/2 pounds cubed butternut squash (I buy it pre-cut)
1/2 onion, diced
1/2 tsp each sage, rosemary, pepper, ginger, parsley
salt to taste
2 cups vegetable broth/stock (can also use chicken stock/bouillon)
1/2 cup water
3 garlic cloves, minced
1/4 cup sour cream or full-fat Greek yogurt (optional)
1 tbs olive oil
In a large Dutch oven, heat the oil over medium heat. Saute the onion until it softens, about 5 minutes. Add the squash and all spices, and cook for 8-10 minutes until the squash just begins to soften. Add the garlic and cook for an additional minute.
Add the water and 1 1/2 cups of stock. Bring to a boil, then cover and simmer for 30-40 minutes until the squash is falling apart.
Allow to cool slightly before putting in a blender/food processor or using an immersion blender. Add the additional 1/2 cup of stock until the texture is as desired. Stir in the yogurt/sour cream, and add salt to taste.