Step 1

Step 1 - In a large pot (ideally heavy bottom), melt the butter over medium heat and cook the onion and garlic until soft and translucent.

Step 2

Step 2 - Add the butternut squash cubes, stir and cook for 2 more minutes. Add the stock, which should cover the butternut squash cubes entirely. Bring to a simmer and cook for 20-25 minutes until the butternut is fork-tender. Remove from the heat.

Step 3

Step 3 – Remove about 2 cups of the stock and set aside. Blend the soup (with a hand blender or in a processor) until smooth. Add some of the reserved stock to reach desired consistency (I often add back about 1 cup, but you can more/less depending on how thick you like your soup). Season with nutmeg, black pepper and salt (optional), to taste.

Step 4

For serving, ladle soup into individual bowls and garnish with black pepper, chopped parsley and/or a dollop of heavy cream or crème fraiche.