I wanted to make soup tonight, and wasn't sure what to prepare. With 1 hour until supper had to be ready, what was I going to make. Looking through my fridge, I found 2 small butternut squashes that were waiting to be used. This soup is super easy to prepare and delicious. 

Update: I just remade this soup but a bit more gourmet and so easy! Check out the updated ingredients.

Note: My dear friend, Jodi the chef taught a trick about butternut- pop it in the oven and bake until soft. The squash can be scooped into the soup, without any difficulty!

Butternut Squash Soup
1 butternut squash, peeled, seeded and cubed or see above  notes
1-2 medium onions, diced
more gourmet- add a big chunk of ginger and saute
oil to fry
water to cover
optional: coconut milk or non dairy creamer

Saute onions in oil until clear
Add squash cubes, and fry for 5-10 minutes
Add water to cover; Bring to a boil
Allow to cook until squash is soft.
Blend the soup with hand blender until smooth.
Optional: when finished cooking: add coconut milk or non-dairy creamer to give it more of a fancy look!
Garnish with sprig of parsley