I adapted my recipe from this one. I omitted some things, and changed the proportions just a bit.
FIRST if you have never peeled and cut up a butternut squash, you might want to do some research on how to do it. If you are feeling a little lazy, you can buy butternut squash already cut up into chunks at Costco or Safeway. I cut my squash using the method I saw on Simply Recipes.
Butternut Squash Soup
• 2 tablespoons butter
• 1/2 teaspoon dried rosemary leaves
• 2 cloves garlic, minced
• 4-5 c. butternut squash (about 1 large squash), peeled & diced
• 3 large russet potatoes, peeled & diced
• 4 cups chicken stock
• ¼ tsp. onion powder
• 1 teaspoon salt
• Black pepper, to taste
• 1/2 cup heavy cream
Melt the butter in a large pot. Once the butter is bubbly, add the rosemary and garlic, and sauté for 1-2 minutes.
Add the squash, sauté for about a minute. Add chicken stock, onion powder, and salt. Bring to a boil. Reduce the heat, cover, and cook at a low boil for 10 minutes. Add the potatoes, then cover and cook for an additional 15 minutes, or until the vegetables are very soft. Remove the pan from the heat.
Use an immersion blender to puree everything in the pot. If you don't have an immersion blender you can use a large slotted spoon to transfer the squash, potatoes, and a ladleful of broth to a food processor/blender (do this in batches if your processor is small). Puree the vegetables then stir it all back into the broth. Once everything has been blended, stir in ground black pepper and cream, then serve!