Buttercup Squash Soup

• 1/4 cup unsalted butter
• 1 large onion, finely chopped
• 4 large garlic cloves, chopped
• 3 14.5 ounce cans of low-salt chicken broth (about 6 cups) or homemade chicken broth
• 8 cups 1-inch pieces of peeled buttercup squash
• 1 1/4 teaspoons minced fresh thyme
• 1 14/ teaspoons minced fresh sage

1. Melt butter in large pot over medium heat. Add onion and garlic and saute until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
2. Working in batches, puree soup in blender or with an immersion blender. Return soup to same pot and bring to a simmer. Season with salt and pepper. The soup can be made 1 day ahead. Chill. Rewarm over medium heat before serving.
3. This could easily be converted into a vegetarian recipe by using vegetable broth instead of chicken broth.

unsalted butter, onion, garlic, chicken broth, squash, thyme, fresh sage

Taken from food52.com/recipes/14913-buttercup-squash-soup (may not work)