1 medium to large butternut squash, peeled, seeded, and cubed
4 T olive oil or butter, or a mix
1 large onion, diced
1/2 cup carrots, diced
1/2 cup chopped celery
2 cloves garlic
5-6 cups chicken or vegetable stock (low sodium is great so you can add as much salt as you want, homemade stock is even better!)
Heat olive oil or butter in a large stock pot. Add the onions, celery and carrot and cook until tender and slightly browned. Add the garlic and cook another minute or so, until softened.
Add the cubed squash, and cover with stock. Add more stock or water as needed to cover the squash completely.
Bring to a boil and then reduce to a simmer. Cook until the squash is tender. Puree with an immersion blender and add salt and pepper to taste.
Thai Butternut Squash Soup:
Add 2 teaspoons minced ginger and 1 Tablespoon red curry paste to the garlic and vegetable mixture, and substitute one can of coconut milk for 14 oz of the stock. Proceed as written above.
Southwest Style Butternut Squash Soup:
Add canned chipotle in adobo to the soup as the squash is cooking. Proceed as written above, and then add more chipotle to taste as needed. Garnish with sour cream and pepitas.
Italian Style Butternut Squash Soup:
Make the classic butternut squash soup and garnish with gorgonzola cheese and fried sage.