Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer. Cook for 2 minutes at a simmer.
Puree everything together, either using an immersion blender, or by cooling the soup slightly and blending in a blender (you will likely need to do this in batches).
Taste, and see if it needs more seasoning.
Serve as is, or with a drizzle of heavy cream and a few pumpkin seeds, if desired. Enjoy!
*I strongly recommend using Roasted Butternut Squash in this recipe, as the caramelization that happens when roasting the squash in cubes makes a huge flavor difference in the soup. I often make a double batch, one for eating, and one batch for this soup. However, you may also simmer raw cubes for about 20 minutes in the stock until soft, and then puree.**I like my soup on the thinner side, as I don’t want to feel like I’m eating puree in a bowl. If you like a thicker soup, you can start with 4 cups, puree it, then taste and add more broth as desired.This recipe yields a little bit over 7 cups. The calories and nutritional information are divided for 6 people.Freezing: The soup may be frozen for up to 2 months.Storing in the fridge: The soup should be kept in an airtight container for up to 7 days, but the flavor will go downhill after 3 or 4 days.