Amy's Butternut Squash Soup

This soup is everything you want and more! Cheap, easy, healthy, low cal, and so amazingly delicious!

Ingredients:

2 tbsp olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
4 sage leaves, finely chopped
2 red chilies, deseeded and finely diced
pinch of freshly ground nutmeg
sea salt and freshly ground black pepper
1 large (or 2 small) butternut squash
peeled, seeded, and chopped into small pieces
2 potatoes cut into small pieces
5 cups hot veggie stock
Optional: chili oil and grated gruyere or goat cheese crumbles, to serve

Instructions:
1. Heat oil in a large pot, add in onions and cook over low heat for 6-8 minutes, till the onions are soft. Season with sea salt and pepper, then add in garlic, sage, chilies and pinch of nutmeg. Cook about a minute to bring out fragrance.

2. Stir in squash, then add potatoes and stock. Bring to a boil, then reduce to a simmer and cook for 20- 30 minutes.

3. Transfer to a blender or food processor. Process until blended and smooth. Season again with salt and pepper.

4. Let cool completely and transfer to a freezer proof container. Can be froze for up to 3 months.

5. To serve, defrost in the fridge overnight. Reheat in pan until steaming hot. Serve with a drizzle of chili oil and gruyere shavings or goat cheese crumbles

Serving Size: makes 8 hearty bowls