Butternut Squash Soup

Ingredients

• 1 onion, small, diced
• 2 cloves garlic, smashed
• 2 butternut squash, medium, peeled and diced
• 1-2 quarts vegetable stock
• 1 sprig rosemary
• 1 bay leaf
• 2 whole peppercorns
• Salt and pepper

Directions

1. In a medium-sized pot over medium heat, sweat onions and garlic until translucent, about 5 minutes.  Add butternut squash and cook for another 5 minutes until squash brightens and becomes aromatic.
2. Add stock to just cover vegetables and a sachet with the rosemary, bay leaf, and peppercorns.  Simmer until all vegetables are softened, about 30-40 minutes.
3. Transfer soup to a blender and blend until smooth.  Pass thorough a fine-mesh strainer for even smoother consistency.  Season with salt and pepper.
4. Garnish soup with toasted pepitas and crème fraîché.  Serve hot.