Stovetop, Pot (small), Immersion blender, Peeler
Peel & mince the shallot.
Peel & halve the squash. Scoop out the seeds. Then cut the squash into cubes.
Heat a drizzle of olive oil in a pot over medium heat. Add the shallot & squash. Season with salt & pepper. Cook, stirring for 3 min.
Add the veggie stock. Reduce the heat to low, cover & simmer for about 15 min. The squash should be fork-tender.
Purée the soup using an immersion blender, blender or food processor. Add the heavy cream & blend until smooth & creamy. Add a little more stock if too thick.
Season again with salt & pepper. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Creamy Butternut Squash Soup" contains 389 Energy, 16 g of Fat, 63 g of Carbohydrates, 6 g of Protein, 6 g of Fiber.