Ingredients for 6 servings:
1. 2 tablespoons virgin olive oil
2. 2 garlic cloves, minced
3. 1 medium onion, diced small
4. 2 lbs butternut squash, peeled, seeded, cubed
5. 2 medium carrots, peeled, chopped
6. 1 potato, cubed (any type)
7. 4 cups chicken broth
8. 1 cup whole milk
9. 1/2 teaspoon salt
10. 1/4 teaspoon pepper
Directions:
1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.
2. Add squash, carrots, potato and broth, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the milk.
3. Puree soup in a blender, working in batches so you dont overflow or use a hand puree blender. Season with salt and pepper to taste.
4. Garnish with a sprig of thyme, crumbled bacon, crusty Italian bread, or chopped parsley.
Enjoy your meal!