Butternut Squash Soup

When I moved to America I was shocked that pumpkin was mostly (only?!) eaten as a dessert and only during the Autumn and Winter months.  In Australia and New Zealand, pumpkin and butternut squash are a year round savory addition to any roast (chicken, lamb, beef). Or one of my favorites, a soup with a crusty fresh loaf and a wad of salted butter. You can make this as creamy as you like. Dairy or vegan - it’s up to you. It’’s absolutely delicious and comforting without being overly heavy, Pro tip: the smoother and silkier you can make it, the better. You really need a good immersion blender or a counter top blender.

Ingredients
1 Large yellow onion diced
2  Whole butternut squash chopped with seeds removed. Or, if you’re strapped for time or want to save some elbow grease (who doesn’t) two prechopped containers. You may also be able to find some in the frozen section of your supermarket. 
Chicken bone broth, or your favorite broth.Optional cream fraise or dash of cream.

Optional Additions
Creme Fraise or cream
Chives
Toasted Pumpkin seeds

Needed Tools
Saucepan
Immersion Blender or Countertop Blender


Add a tablespoon of butter and one tablespoon of avocado oil in the bottom of a saucepan.
Add the onion and saute until translucent but not browned. This should be done on medium low for around 5 minutes.
While the onion is sauteeing, chop your butternut squash, after removing all of the skin and seeds, into 1 in cubes.
Add the squash to the saucepan and saute for around 10 minutes until fragrant.
Add your favorite broth until ¾ of way up the squash and salt to taste. I recommend waiting until the broth is added to add salt. 
Simmer on low with the lid on the saucepan for around 20 minutes or until the squash is fully cooked and smooth. 
Either use an immersion blender or blender of choice to blend the soft squash until it’s smooth.