Wash and peel your potatoes and butternut squash, cut into equal cubes.
Add your potatoes into a medium bowl and soak with cold water to help remove the excess starch.
Dice your onion into chunks, discarding the outer layer.
Place a 5-quart pot over medium heat and add your onion, stirring frequently.
If it starts to stick, add a splash of vegetable stock. Cook your onions down until translucent, about 8-10 minutes.
Drain your potatoes and pour everything into your pot (minus seasonings). Bring it to a boil and reduce the heat to low, placing a lid on top.
Cook for 30-35 minutes, or until potatoes and squash are fork tender.
Once everything is tender, season to your desired taste and turn the heat off. Carefully blend the soup until smooth, using an emersion blender. You can also add everything into a traditional blender, be careful as it’s very hot and may splash.
Once smooth, serve hot topped with garlic herb croutons. I recommend a few drops of balsamic vinegar and diced green onions to finish it off.
Once cool, store extras in an air-tight container. Refrigerate for up to a week, freeze for later if desired.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/simple-butternut-squash-soup-oil-free-garlic-herb-croutons/