One of my favorite meals on my honeymoon was butternut squash risotto I got at Harrods in London. Before that risotto I had written of butternut squash as gross. I can safely say it is a new favorite vegetable in my house! This soup is perfect for this overcast day and is filled with my favorite staple ingredients- white wine, garlic, and heavy cream. We are gonna eat ours with mozzarella grilled cheese. INSANE. Enjoy!

You will need:

2 twelve ounce bags of Trader Joes pre cut butternut squash, or 1 medium butternut squash

6+ garlic cloves

1 yellow onion

olive oil

fresh thyme sprigs

32 oz vegetable stock

salt & pepper

1 cup heavy cream

1/3 cup white wine

In a large pot add a large drizzle of olive oil. Add chopped yellow onion and sauté for a few minutes on a medium flame. Add both bags of butternut squash and sauté for 3 more minutes. Add 1/4 cups of white wine and let the wine cook for 5 more minutes. Add the vegetable stock and heavy cream. Cook on high flame until soup begins to boil. Turn down flame add about 1/2 TBS of salt and pepper, 6 heads of garlic, and about 7 sprigs of fresh thyme. Stir and allow to simmer for 10-15 minutes. Using an immersion blender puree until smooth. Taste and add salt and pepper as needed!