This is a ridiculously easy soup to put together! I made this on Monday night because it was a chilly Advent night...and my friend Patty requested this recipe.
Pre-heat the oven at 400 degrees. Take one whole butternut squash and peel, seed and chop into 1" chunks.
In the meantime, chop one onion and a handful of fresh parsley and saute them over low heat in a large pot (I used my dutch oven) until the onion is translucent. Or if you don't like onion, you can omit this step. I also added one diced jalapeno because we like our soup spicy, but it is not necessary.
Let it simmer for about 5 minutes on medium heat. Then, using a stick blender, blend the heck out of it! You might need to add a little more stock to thin it out. I used half and half. You could also use milk, cream, or even water.
When the soup is smooth, heat it up and serve!
By the way, this will feed 4 hungry people!