Ingredients

• 1 medium butternut squash
• 3 cups water
• 2 Tbsp olive oil
• 2 stalks celery, diced
• 1 medium onion, sliced thinly
• 1 clove garlic, pressed

1) Rinse squash and carefully peel with a vegetable peeler. Chop into bite-sized chunks – the smaller the chunks, the faster it will cook. Remove and discard seeds and pulp. Place into a medium saucepan with water. Bring to a boil, reduce heat to medium-low, cover, and let simmer 20-30 minutes, or until squash is very soft.

2) While squash is cooking, pour oil into a separate large frying pan over medium heat. Add garlic and onion, stirring 1 minute until aromas are released. Add celery and 1 Tbsp of water to pan. Cover to steam, stirring occasionally until celery and onions are tender (approximately 2-3 minutes).

3) When squash has finished cooking, pour contents of saucepan, including all water/juices, into a blender. Blend until smooth, adding water if the mixture is too thick.

4) Return squash to saucepan and stir in other cooked vegetables. Bring back to a boil if desired.

5) Add sea salt and pepper to taste. Garnish with sage or cranberry niblets. Serve immediately or refrigerate/freeze to enjoy later.