Ingredients

1 large butternut squash, peeled, cubed and seeded
1 medium onion, chopped
1 celery stalk, chopped
3 cloves garlic, smashed and peeled
1 (32 ounce) container chicken (or vegetable) stock 
1 tablespoon salt
pinch of nutmeg
2 tablespoons butter
1/2 cup heavy cream
salt and pepper to taste
fresh sage or pumpkin seeds for garnish (optional)

Instructions

Melt butter in a large soup pot and cook onion, celery, garlic and squash until lightly browned. Add in all ingredients except for heavy cream and garnish and bring to a boil. Then cover, reduce heat and let simmer for 40 minutes.
Use a hand-held immersion blender to create a creamy texture. Add in heavy cream while soup is on low heat and stir until thoroughly blended. Season with salt and pepper if desired and garnish. Yields six to eight servings.