Instructions

1. Begin by preparing your ingredients. Peel the butternut squash using a vegetable peeler and cut it into small cubes, approximately 1-inch in size. This will help it cook evenly and blend smoothly later.
2. Next, chop the onion into small pieces and mince the garlic cloves. Set these aside with the cubed butternut squash.
3. In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
4. Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
5. Now, add the cubed butternut squash to the pot and stir to combine with the onions and garlic. Cook for about 5 minutes, allowing the squash to slightly soften and absorb the flavors.
6. Pour in the vegetable broth, ensuring that the squash is fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the butternut squash is tender when pierced with a fork.
7. Once the squash is tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you do not have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious as the soup will be hot.
8. After blending, return the soup to the pot if using a countertop blender. Stir in the lemon juice and season with salt and pepper to taste. Adjust the seasoning as needed, adding more lemon juice for brightness or salt for flavor.
9. Heat the soup over low heat for a few minutes to warm it through, if necessary. Once heated, remove from the stove and serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.