This simple soup brings out the true character of the squash. The cream gives it a luxurious palate, but if cream isn’t your thing, it can be omitted for a more rustic texture. This serves about 4.

Ready

• 2 Tbsp butter
• 1 large onion minced
• 3 cups butternut squash, peeled, seeded and cut into ½” cubes
• 1 ½ cups potatoes, skinned and cubed
• 1 ¼ cups vegetable stock
• 1 tsp paprika
• ½ cup heavy cream
• 1 ½ Tbsp fresh chopped chives (and a little more for garnish)
• Salt and fresh ground pepper to taste

Set

• Large saucepan
• Immersion blender or food processor

Go

1. Melt butter in saucepan and add minced onion. Cook until onions soften, about 5 minutes.
2. Add squash, potatoes, vegetable stock, and paprika. Bring to a boil. Lower heat to a simmer and continue to cook for 35-40 minutes or until vegetables are soft.
3. Remove pan from heat and process smooth with immersion blender or pour into food processor and process smooth.
4. Return pan to medium heat and if using food processor return soup to pan.
5. Add cream and slowly reheat.
6. Stir in chives just before serving.
7. Garnish with additional chives.

What you should know

If you have time and like a little more depth to your soup, the squash and potatoes can be roasted.