An easy, creamy and comforting soup that will get you and your family through this cold winter season! Try it, it’s truly “soup-herb!”

Ingredients:

• 1 butternut squash (2-3 lbs), peeled, seeded and cut into medium chunks
• 1 large yellow onion, chopped
• 2 ½ tbsp olive oil
• 1 tsp salt
• 3 cloves minced garlic
• 1 tsp ground ginger
• 2 tsp dried parsley
• 1/4 tsp ground black pepper
• 2 ¾ cups chicken or vegetable stock

Directions:

1. In a Dutch oven, heat the olive oil under medium-high heat. Add the minced garlic and cook until browned but not burned. Then, add the chopped onion and salt, and let it cook covered for around 10 minutes or until the onion is softened, stirring occasionally.
2. Add the squash and all the seasonings. Let it cook for an additional 2 minutes.
3. Add the stock, and cook covered for 20 minutes. Once the squash is fork tender, turn off the heat.
4. Blend with an immersion blender until smooth. Be careful, the soup will still be hot!
5. Serve and enjoy with toasted bread!