Butternut Squash Soup

I can't exactly remember where I found this recipe but I do know that it included both butternut squash and acorn squash. Unfortunately I only had the butternut squash so I altered it slightly and made it butternut squash soup instead of winter squash soup. I also decided to use dried herbs instead of fresh ones and I ended up guessing on the amounts of each that I would need. But all in all I have to say this turned out to be one delicious soup. Tasting it reminded me how much I love fall and the beginning of soup season. It also reminded me that I am going to have to dust off my mom's leek and potato soup recipe. That one still remains my favorite soup of all time.

Ingredients

• 1/2 onion, chopped
• 1 tsp minced garlic
• 1/8 cup butter, unsalted
• 1 1/2 cans low sodium chicken broth
• 1 1/2 cups butternut squash
• 1/2 tsp thyme
• 1/2 tsp sage
• 3/4 tsp cumin
• 1/8 tsp ginger

Over medium heat, saute onions and garlic in butter until soft. Add chicken broth, squash, thyme, sage, cumin, and ginger. Allow to simmer over low heat for 20 minutes. Let soup cool. Puree in batches in food processor until smooth.

Serve with crusty bread.