Butternut Squash Soup

• 5 small Butternut Squash seeded, peeled, chopped
• 1 large yellow onion sliced into half moons thinly
• 2 cup vegetable stock
• 2 tsp butter
• 1 tsp coriander seeds crushed
• 1 tsp rosemary crushed with coriander
• 1 tsp ground sage
• 1 sea salt and pepper to taste
• 1/4 cup or less heavy cream

1. Peel seed and chop squash
2. Slice onion and crush the coriander and rosemary
3. Put butter and onion into pot and saute
4. Add seasonings
5. Add squash and stock
6. Cook until squash is very very soft.
7. Turn off heat
8. I use a food mill but a blender works just as well.
9. Laddle into blender only half and whizz until nicely creamy.
10. Finish blending all mixture and pour back into pot.
11. Check salt and pepper adding if needed.
12. Set soup to simmer.
13. When simmering, turn off heat and slowly drizzle in the cream.
14. I only used 1/8th a cup of cream use as much as you would like.
15. Stir cream in and serve.
16. We put chopped cooked bacon and a little cheddar.
17. Enjoy!

butternut, yellow onion, vegetable stock, butter, coriander seeds crushed, rosemary, ground sage, salt, heavy cream

Taken from cookpad.com/us/recipes/340602-butternut-squash-soup (may not work)