Butternut Squash Soup

In a large pot, saut onion in olive oil over medium heat until translucent.

Add garlic and cook about 30 seconds longer.

Increase heat to high and add remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, until squash is tender (25 min).

Use an immersion blender and puree soup until smooth. Alternatively, transfer soup in small batches to a blender or food processor and puree until smooth (allow soup to cool slightly prior to adding to blender).

Serve.