Butternut Squash Soup

Ingredients

• 1 teaspoon balsamic vinegar 
• 6 servings pepper black freshly ground
• 2 pounds butternut squash diced peeled halved seeded
• 2  sage leaves fresh
• 4 cloves garlic smashed
• 2 teaspoons kosher salt 
• 4 cups chicken broth low-sodium
• 3 tablespoons olive oil extra-virgin
• 1  onion thinly sliced
• 2 tablespoons parmesan freshly grated
• 2 medium plum tomatoes canned

Equipment

• bowl
• pot
• blender
• wooden spoon
• immersion blender

Directions

1. Heat the olive oil in a soup pot over medium heat.
2. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered, stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break up and the onions brown slightly, about 7 minutes.
3. Add the squash and the remaining teaspoon salt, and continue to cook, stirring occasionally, until the squash is tender, about 12 minutes.
4. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes. Set aside to cool slightly.
5. Working in batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in the vinegar.
6. Serve the soup in warm bowls with a touch of parmesan cheese if desired.