1 onion, chopped

6 cups (1.5 litres) butternut squash, peeled and cubed

1 clove garlic, finely chopped

1 tablespoon (15 ml) olive oil

5 cups (1.25 litres) chicken broth

1 small potato, peeled and cubed

Salt and pepper

In a saucepan, soften the onion, squash, and garlic in the oil for about 5 minutes over low heat. Add the broth and potatoes.

Bring to a boil and simmer, covered, for about 20 minutes or until the vegetables are tender. In a blender, purée until smooth. Add broth, if needed. Season with salt and pepper.

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