Butternut Squash and Carrot Soup

In a large pot, add the oil and onion and cook over medium heat for about 5 minutes.

Add the squash and the carrots to the pot, sprinkle with kosher salt and toss with the oil and onions.

Cover with the vegetable stock.

Simmer covered for about 20 minutes or until the vegetables are soft and tender.

Remove the soup from the heat and puree with an immersion blender or in batches in a traditional blender. Season with kosher salt to taste.

Bring the soup back to a simmer in the pot and serve hot.

I garnished the soup with a drizzle of heavy cream (or not!) and a few fresh snips of chives.