Portuguese-style Butternut Squash Soup

Peel and cube the butternut squash into 1-inch pieces, removing seeds and stringy fibers completely. Set aside with the cubed potato and sliced carrot.

Heat olive oil in a large pot over medium heat and sauté the chopped onions until softened and translucent, about 5-7 minutes.

Add the minced garlic and fresh thyme leaves, stirring constantly for about 1 minute until fragrant.

Add the butternut squash cubes, potato, and carrot slices to the pot, stirring to coat with the oil and aromatics.

Pour in the chicken stock (or vegetable stock) and bring the mixture to a boil over medium-high heat.

Reduce heat to medium-low and simmer for 20-25 minutes until the squash and potato are very tender and easily broken with a spoon.

Using an immersion blender, purée the soup directly in the pot until smooth and creamy, or carefully transfer to a blender in batches and blend until desired consistency is reached.

Season the soup with salt and pepper to taste, stirring well to incorporate the seasonings evenly.

Ladle the soup into serving bowls and garnish generously with minced fresh parsley before serving hot.