Butternut Squash And Carrot Soup

1. 1

   In a large pot, add the oil and onion and cook over medium heat for about 5 minutes.

2. 2

   Add the squash and the carrots to the pot, sprinkle with kosher salt and toss with the oil and onions.

3. 3

   Cover with the vegetable stock.

4. 4

   Simmer covered for about 20 minutes or until the vegetables are soft and tender.

5. 5

   Remove the soup from the heat and puree with an immersion blender or in batches in a traditional blender. Season with kosher salt to taste.

6. 6

   Bring the soup back to a simmer in the pot and serve hot.

7. 7

   I garnished the soup with a drizzle of heavy cream (or not!) and a few fresh snips of chives.

No additional tips available.