Butternut Squash Soup with Blue Cheese Topping

 1 tablespoon EVOO

1 butternut squash (1 ¼ pounds), cut into 1-inch pieces, 3 cups

1 shallot, chopped or ½ small, sweet onion, chopped

1 clove garlic, grated

1 teaspoon fresh minced sage

2 cups low sodium chicken broth, or more if needed

Salt & pepper

2 tablespoons heavy cream

 

¼ cup crumbled blue cheese

2 tablespoons salted and roasted pumpkin seeds

 

In a large pot heat the olive oil and sauté the squash and shallots until squash has browned. Add sage and garlic and cook for 1 minute more. Stir in broth, salt, and pepper; stir to release any brown bits and then simmer until the squash is soft.  Remove pan from the stove and puree with a hand blender. Return the pan to the stove and add the cream and extra chicken broth if needed. Check for salt or pepper. Reheat, then serve the soup topped with some blue cheese and pumpkin seeds.