Creamy Butternut Squash Soup

Peel and clean the squash, cut in half lengthwise, remove the seeds and cut it into pieces (no shape in particular, it will all go to the blender anyway). Put squash in a large pot with your garlic. Start cooking it on medium heat for a few minutes. Then add the milk, the cream and the stock. Stir it. Add the rosemary and the salt. Let it cook for about 40-45 minutes on a medium heat. Then check to make sure that your squash is cooked enough, otherwise cook it for a few more minutes. Then use your blender or hand blender to puree your soup. If you blend in a standard blender, make sure to only fill the canister about halfway full for each batch. If you fill it too full, the steam may cause it to explode. Once pureed to your liking, it’s ready to serve.