6 cups Butternut Squash, cubed
2 garlic cloves, whole
1 medium-sized onion, quartered
1 stick butter
64 ounces chicken stock
Salt to taste
In a 5 quart pot add all five ingredients and cook over a medium high flame. Cook until tender, approx. 10 minutes, but test with a fork. Remove from flame and allow to cool slightly.
Ladle into a blender and puree until smooth.
Depending on the season, serve hot or cold. If you want to get a little fancier, crumble an anisette biscotti and sprinkle over top before serving.
You’ll notice I did not add any other seasonings because, honestly, this was delicious on it’s own, but there are so many wonderful things you can add: coconut milk, curry, nutmeg, cinnamon, and the list goes on and on. This recipe was designed for the working woman who needs to make dinner in a hurry.
Let me know how you liked it!