1 quart of vegetable stock, plus a little more if you like your soup thinner
One large butternut squash, chopped
One sweet onion, finely diced
One stick of butter, cut into 8 pieces
Salt and pepper to flavor and taste and toasted seeds of your choice for garnish!
Instructions:
Chop up the squash, no need to skin it, and dice the onion finely.
Place them both in the stockpot and pour in the vegetable stock to cover just above the vegetable line. Bring the pot to a boil and then lower the heat to a simmer for at least 1 hour.
Pour the contents of the stockpot into a food processor, blender, or immersion blender. Add the cold pieces of butter in as you blend.
Salt and pepper to taste and serve with crusty bread and toasted seeds plus cream for garnish!
