Butternut Squash Soup

Sorry I don't have a photo for this one, but this recipe was so easy I thought I'd share:

First peel and dice 1 butternut squash. I found this video helpful to learn how:
http://www.youtube.com/watch?v=Kbecyb7TgDE

Then Chop 1 onion. I actually used about half of a very large white onion.

In a pot on medium heat melt a few tablespoons of butter, and add the onions. Season with salt and pepper (not too much salt though, unless you are using salt free stock). Let the onions cook for a bit until they are getting translucent. Then add the diced squash.

I let this heat for a bit and then added 2 boxes of vegetable stock, or about 6 cups. You could use chicken stock if you prefer, or if it's what you have on hand, but with veggie stock you can also feed the vegetarian's in your life! (**If you use oil instead of butter to cook the onion, this soup is VEGAN!**)And trust me you aren't compromising flavour.

Bring this all to a boil, and then turn it down to a simmer until the squash is nice and tender. To test this, just take a chunk of the squash and stick your knife in it: it should be like a hot knife through butter!(nut squash).

Now you have a couple options:

Either put the soup in your blender or food processor in batches to make it all smooth, (use batches, and even let the soup cool a bit so you don't have a hot soup explosion)

OR

Use an immersion blender right in the pot, which is what I did.

Done! The soup was delicious. With only the onion, salt, pepper, and squash, the flavour of the butternut squash really shines through. If I had rosemary on hand I would have added some at the same time as salt and pepper, which I think would be DELICIOUS with the squash.

After blending, heat the soup through again.

Enjoy!