This butternut soup recipe is a creamy and comforting dish that’s perfect for fall or winter.

Ingredients:

• 1 large butternut squash, peeled and chopped into small cubes
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 4 cups of chicken or vegetable stock
• 1 cup of heavy cream
• Salt and pepper, to taste
• Olive oil or butter for cooking
• Optional toppings: croutons, chopped fresh herbs, parmesan cheese

Instructions:

1. In a large pot, heat a tablespoon of olive oil or butter over medium heat.
2. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
3. Add the chopped butternut squash to the pot and stir to coat with the oil or butter. Cook for another 5 minutes, until the squash starts to soften slightly.
4. Pour in the chicken or vegetable stock and bring to a boil. Then reduce heat and let the soup simmer for 15-20 minutes, or until the squash is tender.
5. Remove the soup from heat and let it cool for a few minutes. Then, puree the soup using an immersion blender or transfer it to a blender and puree until smooth.
6. Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. If the soup is too thick, add a little bit of water or more stock until you reach the desired consistency.
8. Reheat the soup over medium heat until it’s hot, then serve with your favorite toppings. Enjoy!