Butternut Squash Soup

Peel and cut the squash into cubes using a peeler and knife.

Chop the garlic and onion on the cutting board.

Heat olive oil in a large pot over medium heat.

Add the onion, salt, and black pepper. Mix and cook for 5 minutes.

Add the squash and cook until soft, about 8 minutes.

Add the garlic and cook until fragrant.

Pour in the chicken broth and bring to a boil over high heat.

Cover the pot, reduce to low heat, and simmer for 20 minutes until tender.

Use a blender to blend the soup until smooth.