Plan ahead: You will need Roasted Butternut Squash cubes for this recipe. As stated in the blog post, you can either make them now, or use leftovers. If making them now, follow the instructions in that post and get the squash in the oven before you start sauteing the onion and such for this soup.
Melt the butter in a large pot over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, until the onions are soft.
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 salt or pepper.
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 of roasted squash, one for eating as a side dish for dinner one night, and one batch for this soup. Then you can just keep the roasted leftovers in the fridge or freezer, ready for use here. However, you may also simmer raw cubes for about 20 minutes in the stock until soft, and then puree. It won't taste as good though, so I recommend taking the time to roast the squash.**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.Storing leftovers: The soup should be kept in an airtight container in the fridge for up to 7 days, but the flavor will go downhill after 3 or 4 days.Freezing: The soup may be frozen for up to 2 months. Ideally, thaw in the fridge overnight before reheating, or reheat from frozen gently on the stovetop, watching for scorching.Reheating: In the microwave or on the stovetop. In the microwave, heat in 15 second intervals until warmed through. On the stovetop, heat over medium for about 5 minutes, until warmed through.