Butternut Squash Soup

Ingredients

• Extra light olive oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 3 tomatoes, peeled and diced
• 2 pounds squash flesh, chopped (butternut, pumpkin, etc.)
• Water
• Chives
• Sour cream (optional)
• Fresh ground black pepper

Instructions

1. Heat a small amount of olive oil in a large pot. Add the onion, garlic and tomatoes. Cook until the onion is transparent.
2. Add the squash and enough water to cover. Bring to a boil; then, cover the pot and simmer for about 15 minutes or until the squash is tender.
3. Remove from the heat and puree.
4. Garnish with a dollop of sour cream, chopped chives and freshly ground black pepper.