Butternut Squash Soup

8 cups butternut squash, cut in 2" cubes (one large squash)
4 medium Yukon gold potatoes, cut in quarters
2 carrots, cut in 1" pieces
2 medium sized onions, chopped
10 cups water
5 tbsp Bovril liquid chicken stock
2 bay leaves
high quality sea salt to taste
2 pinches ground pepper
3 tbsp olive oil
2 tsp butter

Saute onions in 1/2 cup water until clear.  Add squash, potatoes, carrots and bay leaves cook for a few minutes.  Add water, chicken stock and pepper. Bring to a boil then reduce heat to medium and continue to boil until all vegetables are soft.  Reduce heat to simmer, add oil and butter and blend until very smooth with a hand blender.  Add salt if necessary. Serve and enjoy with fresh baguette and Oka cheese to make a meal of it!

Wine: Peller Estates 2008 Cabernet Merlot
This wine went very, very well with the soup!

This soup was a bit watery I would have added a cup or 2 less.  Sometimes I like this soup thick (8 cups water), and sometimes I prefer it like it was this time.  I supposes this depends on the weather and if you intend the soup to be a meal or one course or just a starter.

You don't have to be very acurate with the measurements with this soup, for instance, if you have more than eight cups of squash use it!  A good rule of thumb when making any pureed vegetable soup is once you have all your veg in the pot, add enough water to cover the veg plus a cup.  This will usually provide you with a good consistancy.