Butternut Squash Soup

2 Tbsp extra virgin olive oil

4 cloves garlic, smashed

1 large white onion, chopped

1 butternut squash, peeled, seeded and cut into 2 cm pieces

5-1/2 cups either vegetable or chicken stock

1/2 tsp orange zest

1/4 cup fresh squeezed orange juice

1 Tbsp fresh thyme, chopped

Kosher salt and fresh ground black pepper to taste

Splash of cream(optional)

Heat oil in a large pot and add onions and garlic and cook until soft.

Add remaining ingredients, cover and simmer for 40 minutes or until

the squash is soft. Stir occasionally. Finish with a splash of cream.

Puree in batches with your hand blender.