Butternut Squash Soup

[Makes 4 servings]
3 tbsp Olive Oil
3 garlic cloves - diced
.5 cup onion - diced
2 small butternut squash or one large - peeled, halved, seeded and chopped into cubes
5 cups vegetable or chicken broth
Salt and pepper to taste
1 or 2 large carrots - sliced into 1/8 inch slices

In a medium pot, combine olive oil, garlic, and onion and cook over medium heat for 3 - 4 minutes (longer if you want the onions to caramelize a bit for added flavor!). Add the squash, broth, salt and pepper. Bring to a boil, reduce heat, simmer for 30 minutes or until veggies are cooked. Let mixture cool slightly, then puree in a blender in batches. Return the puree to the pot and bring to a boil to reheat. Remove from stop top. Serve topped with a dollop of sour cream or half & half.

Note: I found it very difficult to peel the squash raw so I resorted to cutting it into small pieces then using a knife to remove the skin. I suppose you could cook the squash first in the oven then scoop it out. If so, then you would not need to cook as long with the broth and other items.