***The smaller the butternut squash cubes the quicker it will cook.
***4 cups of stock to 1/2 a squash will make this a soupy soup. If a thicker soup is desired either add more cubed squash OR reduce the amount of stock used.
***Omit the cream for a vegan version.
***Soup freezes and reheats well.
***Serving options ~ top with sage and crème friache or homemade garlic sage croutons. Serve with grilled cheese or a salad.