1 medium butternut squash, cubed (about 6 cups or 1000 g)
1 3/4 cup (435 ml) vegetable stock
¼ cup (60 ml) whipping cream
Salt and pepper
In a large pot, heat oil. Saute onion for a few minutes. Add garlic and cook about 30 seconds (it should not become dark). Add the white wine and reduce by half. Add squash and broth. Bring to a boil and cook for about 20-25 minutes, until the squash is tender.
Puree everything (using a blender or a hand blender). Add the cream and season to taste.
Serve over low protein pasta (protein content not included).