Butternut Squash Soup

Since winter squash is still in season, I am taking advantage. This recipe is really simple if you don't use fresh butternut squash. The frozen kind is cheating a little, but still quite tasty.

2 packages of frozen butternut squash (or 2 lbs of whole butternut squash, halved and seeded)

1 onion, peeled and quartered

3 shiitake mushrooms, stemmed and caps cleaned

1 garlic clove, peeled

1/2 cup olive oil

Coarse salt and freshly ground pepper

5 cups store-bought low-sodium vegetable stock

Place frozen squash in a pot, add water and cook on low, stirring occasionally until smooth.

Roast veggies with olive oil, salt and pepper on 400 for about 10-12 minutes. Transfer vegetables and 2 cups of stock to a blender or cuisinart and pulse until smooth. With the blender running, slowly add remaining 3 cups stock, along with the squash mixture and puree until smooth. Move to a pot and simmer on low. Add salt, pepper and fresh rosemary as necessary. I like to add a little goat cheese, and maybe even a little truffle oil.

Remove from heat, cover to keep warm.