Butternut Squash Soup

Groceries:

• 1 yellow onion, sliced
• ¼ cup olive oil
• fresh thyme
• 1 tsp salt
• 3 big carrots, peeled and chopped
• butternut squash, cubed (generous 5 cups)
• 4 cups vegetable or chicken stock
• ½ cup milk
  
  

Instructions:
Heat olive oil in a large pot over medium heat. Add the onion, salt, and thyme sprigs, and cook until the onion is translucent, 5–10 minutes. Add the carrots, squash, and stock, then cover with a lid and let it simmer until cooked through (about 30 minutes). Remove the thyme sprigs, then blend the soup until smooth (use an immersion blender or transfer carefully to a blender). Stir in the milk. Optional: top with cream or chili butter – melt a few tablespoons butter with chili flakes. Serve hot with warm sourdough!