Creamy Butternut Squash Soup

Instructions

1. 1

   Preheat your pot over medium heat and add the olive oil.

2. 2

   Add the chopped onion to the pot and sauté until translucent, about 5 minutes.

3. 3

   Add the peeled and cubed butternut squash to the pot and cook for another 5 minutes, stirring occasionally.

4. 4

   Pour in the vegetable stock, and bring the mixture to a boil. Once boiling, reduce the heat to simmer.

5. 5

   Add the ground cinnamon and ground nutmeg, then season with salt and pepper to taste.

6. 6

   Allow the soup to simmer for about 20 minutes or until the butternut squash is tender and can be easily pierced with a fork.

7. 7

   Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender, blend it in batches, and then return it to the pot.

8. 8

   Stir in the heavy cream and heat through for a couple of minutes, making sure not to bring it to a boil.

9. 9

   Taste and adjust the seasoning if necessary.

10. 10

    Serve the creamy butternut squash soup hot, garnished with a sprinkle of cinnamon or nutmeg if desired.