Butternut Squash Soup with Cranberries and Pumpkin Seeds

This is a great soup to warm you up after you come in from the winter weather!  It's also a good meal to have after you get a couple wisdom teeth pulled (like Michael did today).  This recipe is a little more savory than most butternut squash soups I've tried and a welcome addition to our meal rotation.

Recipe from SweetPaul:

INGREDIENTS
2 tablespoons olive oil
1 large yellow onion, peeled and sliced
2 cloves of garlic, sliced
2-pounds butternut squash, peeled, seeded and cubed
1 large potato, peeled and cubed
2 carrots, peeled and sliced
1 leek, only the white part, sliced
3 cups chicken stock
1/2 cup cream
Salt and pepper, to taste
4 tablespoons dried cranberries
3 tablespoons toasted pumpkin seeds, to serve

Heat oil in a large saucepan and fry onion and garlic until soft.
Add butternut squash, potato, carrots, leeks and stock.
Bring to a boil and let the soup simmer for 30 minutes.
Pour the soup into a blender and blend until smooth.
Pour into the pan and add cream.
Bring to a boil and simmer for 5 minutes.
Season with salt and pepper.
Serve soup with dried cranberries and toasted pumpkin seeds.

On a personal note, this recipe was a PERFECT way to use up the butternut squash, onions and potatoes we brought back from the Merschat's garden last weekend!  AND the homemade chicken stock we made a couple months ago worked perfectly... and freed up some space in the freezer.  I love this recipe!