Ingredients:

• 2.4 lb butternut squash
• 1 onion, sliced (white, brown, yellow)
• 2 garlic cloves, peeled whole
• 3 cups vegetable or chicken broth/stock, low sodium
• 1 cup water
• Salt and pepper
• 3/4 cup cream, half and half or milk

Instructions:

Cut the pumpkin into 2-inch slices. Cut the skin off and scrape seeds out. Cut 1.5-inch chunks.

Place the pumpkin, onion, garlic, broth, and water into the pot. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender about 10 minutes.

Remove from heat and use an immersion blender to blend until smooth.

Season to taste with salt and pepper, stir in cream. Do not allow soup to boil after adding cream.

Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired.