I love this because it’s so simple. And because it’s a great fall dish!
1 large butternut squash (or precut squash works well too)
1 large yellow onion
1/2-1 tsp Thyme – preferably fresh but dried is ok
1/2-1 tsp Sage – ditto
2 tablespoons butter
Salt and pepper
Peel, seed and cube the squash into 1 inch(ish) chunks.
Dice onion and saute in butter. Add sage and thyme. Then add in cubed squash and lightly cook adding salt and pepper to taste. Add chicken stock and cover and let simmer for about 20 minutes or until the squash is fork tender.
Transfer mixture to a food processor. Cover food processor with a towel before blending. Again add salt to taste. Ladle in to bowls and serve as an appetizer, soup course or the main meal. I think it would be delicious with fresh bacon crumbles and a blue cheese salad on the side!