Butternut Soup

This is a definite favorite for the kids. I often serve it over a tiny pasta like orzo or quinoa.

Ingredients:
1 medium to large onion chopped
3 carrots chopped
1 large butternut (poke a few holes with a knife and microwave for 20 minutes, the scoop out seeds, and remove the pulp to a bowl). Another option is precut butternut found in most supermarkets.
8 cups chicken stock
1/4 cup olive oil plus more for sauteeing the vegetables
Salt and pepper to taste

Directions:
1. Sautee the onions and carrots in a tablespoon of oil over low/medium heat until the onions are soft, about 5 minutes. Add about 1/2 teaspoon of kosher salt.
2. Add the stock, olive oil and butternut and bring to a boil
3. Turn down the heat to a simmer and cook for about an hour
4. Use the handheld blender to puree the soup in the pot
5. Add salt and pepper to taste
5. Simmer another hour and puree again until creamy.
6. Taste one more time to adjust seasoning.

Other ideas: Other possible spices include ginger and cinammon. Another option is adding a peeled cut up apple in the same step the butternut goes in.