Serves 2 – 4
Ingredients
2 tablespoons olive oil
½ yellow onion, diced
1 carrot, diced
2 cups cubed butternut or acorn squash
1 clove garlic, minced
2 ½ cups chicken or vegetable stock
Salt and pepper to taste
¼ cup heavy cream (optional)
Instructions
Heat olive oil in a medium pot over medium heat. Add onion and carrots and sauté until just golden, about 8-10 minutes. Season with a pinch each of salt and pepper. Add cubed squash and garlic, and stir to ensure that squash is coated with sautéed vegetables. When garlic is fragrant, pour in stock. Bring to a boil, and then immediately reduce to a simmer. Let simmer for 20 – 30 minutes, until all vegetables are tender.
Blend soup using an immersion blender, blender or food processor. Season to taste. If using, stir in heavy cream and adjust seasoning again.