Butternut Squash Soup

Hi everyone! It’s been a long 4 months since I updated this blog. It’s been a very difficult and busy 4 months at work. My life was literally put to a pause during this period. Hence, this blog as well. Nevertheless, my passion for cooking and baking never died. I still managed to find myself slipping some simple recipes to cook out. It’s true that you will always find time for things you are passionate about.
This soup recipe that I am sharing here it’s a very simple 15 minute recipe that yields a very comforting soup, especially during the winter season. I made it several times during the winter but only have time to post now. Apologies for the delay.
Serving size: 4

Ingredients:
· small butternut squash, about 1.5 pounds, diced (1/2-inch)
· sweet potatoes, peeled and diced (1/2-inch)
· ½ to 1 medium onion, diced
· 3-inch sprig of fresh rosemary
· 2 tbsp butter
· 6 cups vegetable broth
· salt + pepper to taste
· cream (optional)

Procedures:
Melt butter in large pot over medium-high heat. Add vegetables and rosemary and stir to coat. Cover pot and allow veggies to sweat for 10 minutes, stirring occasionally.
After 10 minutes, add broth. Bring to a boil then drop heat to moderate simmer. Let soup simmer for an additional 20 minutes, until potatoes and squash are quite tender. Remove rosemary sprig. Using an immersion blender or a regular blender, puree' soup until smooth and creamy. Salt and pepper to taste.
Optional: heavy cream for garnish or add to soup for a more creamy taste.