This is probably the easiest butternut squash soup you’ve ever made. You can make it even easier by using water with 3 tbsp of olive oil instead of the vegetable stock. I also like using this soup as baby food.


Butternut squash, cubed -3 cups

Vegetable stock – 4 cups

Parsley, whole 1/3 bunch

Onion, chopped 1 medium

Put all of the ingredients in a large pot, bring to a boil. Lower the flame and let simmer until the squash becomes soft (about 15 minutes.) Transfer the contents of the pot to a blender and puree until smooth. Voila! Serve with or without sour cream, with or without some parsley on top and with or without pita chips.