Butternut Squash Soup

Ingredients:

• 1 large butternut squash (about 2 lbs)
• 1 medium onions
• 1 cloves garlic (optional)
• 1- 1/2 Tbsp. butter or vegetable oil
• 1/2 tsp. salt plus more to taste
• 4 cups vegetable or chicken broth

Preparation:

1. Halve, seed, and cube the butternut squash. Set aside.
2. Halve, peel, and chop the onion. Mince the garlic, if you like.
3. Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with 1/2 tsp. salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.
4. Add the garlic and cook until fragrant, about 1 minute.
5. Add the squash and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes.
6. Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch.
7. Return the soup to the pot and add more salt to taste.