Butternut Squash Soup(with love from Judy)
1. Chop 2 onions and 3 garlic cloves - put in large pot with 2 Tablespoons of olive oil. Cook covered for 20 minutes (it sort of steams).
2. Peel (I used a carrot scraper) and chunk butternut squash (and discard seeds). Add to onions/garlic and cook covered for about 2-3 minutes.
3. Add 5 cups of chicken stock. Cook covered on med/high heat until it boils, then turn down and cook covered on low for about an hour until the squash is soft enough to easily put a fork into it.
4. Puree.
5. Enjoy.
