Butternut Squash is such a classic winter vegetable and just too perfect for this soup! This is such an easy and simple recipe. You really don’t even have to follow a recipe for it. All you need is your squash veggies, a little onion and garlic to give it depth and something to liquify it. A little  salt and pepper for added flavor! I add lentils and risotto. But feel free to add anything you’d like….such as beans or other veggies!

I assure you, everyone will love this creamy soup!

To make this soup add olive oil to a large bottom heavy pot on medium heat. Add onions and garlic with a pinch of salt and pepper to the pot and cook until translucent, 5-7 minutes. Add butternut squash, sweet potatoes and broth. The broth should cover all the squash. If not, add a bit of water. Cook on medium low heat for about one hour.

The squash and potatoes should be soft and tender at this point. Using a blender, smooth everything out and return to the pot. Add grated parmesan cheese, oregano and another pinch of salt and pepper to the soup. Cook for another hour.

In the mean time cook the lentils according to packaging. Then start on your risotto. Cook according to packaging. Or I keep it simple with this recipe: Add 1 tablespoon of olive oil to a medium sauce pot on medium heat. Add a half of a medium chopped onion to the pot and cook until translucent and tender. Add a pinch of salt and pepper. Add the arborio rice to the onions and cook for one to two minutes. The rice will become slightly translucent. Add a dash of white wine and cook for another minute. Then slowly add warm chicken broth and allow the rice to absorb. Cook for about 25-30 minutes. At the end, add half a cup of grated parmesan cheese. Combine well and serve warm. I usually keep the flavors as simple as possible when I am adding them with other flavors, such as this soup. Normally, I would add lemon, thyme or veggies to my risotto.

In a bowl, plate the risotto and lentils first. Then add the squash soup. Garnish with chives or any herb of choice.