This is one of my favorite soups. It requires very little time and only a few ingredients. I often buy the squash already cut to save even more time. Add a salad and some bread and cheese and it’s a complete meal.
1 pound (or 20 ounces) of butternut squash cubed
1 small potato peeled and cut into cubes
1/2 an apple peeled and cubed
1 large onion diced
1 quart of vegetable stock plus 1/2 a cup of water
Sauté onion in a TBSP of olive oil or butter. After 3 minutes it should be softened and golden. Now add the squash, potato and apple and cook for one minute. Add the stock and bring to a boil. Season with salt and pepper. Reduce to low heat, and cook for about 15 minutes until all the vegetables are soft. Take a hand-held immersion blender (I usually place the pot in the sink and take care that the contents don’t splash since it will burn), and blend until smooth. Spoon into individual bowls and optionally add pumpkin seeds and/or a dollop of sour cream before serving