This is definitely one of my favourite soups, so easy to make, so tasty and so versatile! You can use leaks instead of onions, you can add some curry powder to the squash for a different taste, or incorporate other spices like nutmeg, it’s really up to you!
1 tablespoon olive oil
1/2 onion, finely chopped (about 1 cup)
2 cloves of garlic, finely chopped
1 small butternut squash, peeled and cut in big chunks
1 litre of vegetable broth (about 4 cups)
Sprigs of fresh mint and cilantro
Salt and pepper to taste
Place the oil in a pot on medium heat. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic, stir and cook for about 2 minutes. Add the squash chunks, stir. Add the broth, bring to a boil and then lower the heat to a simmer, let it cook until the squash is soft, about 25 minutes. Take off the stove and let it cool a bit, then blend. Put back on the stove at medium heat, add the fresh mint and cilantro and salt and pepper to taste. You can serve with a sprinkle of parmesan cheese (grated or shaved), croutons, or just as it is.