1 butternut squash, peeled and cubed
1/4 cup sweet onion, finely chopped
1/4 cup carrots, finely chopped
1 1/2 cups vegetable stock
1/2 cup heavy cream
Add squash, onion, and carrots to a large, deep pan with a splash of olive oil or butter, and cook on medium-low about five minutes. Season with salt and pepper. Add stock, and cook on medium-low until squash is tender, about 20 minutes. Then, puree the soup using an immersion blender (if you don’t have one, transfer to a regular blender, then pour back into pan). Slowly whisk in cream. Heat on low an additional 10 minutes.