# What You'll Need:
→ Vegetables
01 - 1 large butternut squash, peeled, seeded, and cubed (approx. 2.5 lbs)
02 - 1 medium yellow onion, chopped
→ Liquids
03 - 4 cups vegetable broth (gluten-free if required)
→ Dairy or Alternatives
04 - ½ cup heavy cream or plant-based cream for dairy-free option
→ Seasonings
05 - 2 tablespoons olive oil
06 - 1 teaspoon salt, or to taste
07 - ¼ teaspoon black pepper
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened and fragrant.
02 - Incorporate cubed butternut squash and stir to coat evenly with oil and onion.
03 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until squash is tender.
04 - Remove from heat. Puree the soup until smooth using an immersion blender or working in batches with a standard blender.
05 - Stir in cream, season with salt and pepper to taste, and warm gently if necessary before serving.
