Butternut squash soup

Yes, another soup recipe. This one is an important one though because I promise that it will feature heavily as the base for a few more meals as well. When I make this soup I make it plain and then season it as needed since it can be so versatile. If you know you're not going to use the leftovers for anything else then go ahead and season the whole pot. If you're doing that some good suggestions would be curry powder, or a vanilla bean, or cinnamon. I usually add cream to each individual bowl as well. The one pictured was topped with cream and cinnamon (although you can't see it) as well as granny smith apples, walnuts, and raisins.

Ingredients:

2 tablespoons butter
1 onion, diced
1 small butternut squash, peeled and cubed (scrape out the seeds too)
2-3 cups veggie stock
salt
pepper
toppings/seasonings

Directions:

Melt butter in a large stock pot over medium-low heat. Add onion and cook, stirring occasionally, until the onions are very soft and translucent but be careful not to brown them. Add squash and stir. Add just enough stock to cover the squash. For me this was about 3 cups. Bring things to a boil and continue to cook until the squash is very, very soft. Maybe about 20-30 minutes. Either use an immersion blender or a regular blender to puree the soup and then thin to the consistency you like with more stock. Simmer for a few more minutes, transfer to bowls, and season each with the toppings of your choice.