The soup is so creamy on its own without any thickener or cream. Its so easy and quick to make too and I love to serve it with crusty sourdough bread.
Butternut Squash Soup with Orange and Rosemary
adapted from Cooking by Chic Simple
1 tbsp olive oil
1 sweet onion, chopped
1 butternut squash, peeled, seeded and roughly chopped
1 tsp dried rosemary
4 c. vegetable stock
1/2 c. orange juice
2 tsp orange zest
salt and pepper
Sourdough bread, toasted, if desired
1. Heat oil in a large stock pot over medium heat. Add onion and saute until just beginning to turn golden, about 5 minutes. Add the remaining ingredients, raise the heat to high and bring to a boil. Reduce heat to low and simmer for about 25 minutes until squash is tender.
2. Let the soup cool slightly, then puree in a blender. Return to pan and keep heated until ready to serve, with sourdough bread if desired.