A creamy, flavorful butternut squash soup that’s easy to make. This is a recipe that I made when I was macrobiotic. It can be vegan or you can add a splash of cream at the end.

INGREDIENTS

• 2½ pounds pre-cut butternut squash (7 to 8 cups, cubed; see note)
• 2 Tablespoons olive oil
• 1 medium yellow onion, roughly chopped
• 3-4 cups vegetable stock or water
• ¾ cup heavy cream, plus more for serving (optional)
• Salt (optional)
• handfull of fresh dill or 1 teaspoon chopped fresh thyme or 1 teaspoon curry powder, for a different flavor profile. Don’t use cream with dill.

INSTRUCTIONS

First, chop the veggies! Sauté the onion until it becomes translucent, add the squash, and cook until it begins to soften. Pour in the broth and simmer until the squash becomes tender, about 20 minutes

Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If using dill, blend with soup. (An immersion blender is very helpful here.) If your soup is too thick, add up to 1 cup more broth. If desire, add thyme or curry powder after blending. Season to taste and serve with parsley, pepitas (shelled pumpkin seeds), and crusty bread.

Note: For the best flavor and texture, use fresh butternut squash in this recipe. Frozen squash can release extra water when cooked, which may dilute the soup.

My daughter made this soup and used half butter and half olive oil and chicken stock instead of water or vegetable stock. Then she mixed in a generous portion of fresh cream after the soup was blended. Salt and pepper to taste.