Creamy butternut Squash soup

This recipe tastes delicious and is so easy to make.... you won't have any excuse but to stop buying pre-made soups...

Ingredients:
one butternut squash, peeled, de-seeded (scoop out seeds with a ice cream scoop) and cut into large chunks
1 tablespoon of olive oil or organic coconut oil
3/4 cup 15% organic cream
1/2 a large onion, chopped
3 cups of vegetable stock (made with organic bouillon- see photo below)
herbs (thyme, oregano)
1/2 a fresh lemon

Step 1: Boil the chunks of butternut squash in a pot of boiling water for 20 minutes or until cooked and soft, but not too soft. (alternatively I know you can cook it open faced in oven as well). Drain in a strainer.

Step 2: Heat one tablespoon of olive oil in a large casserole pot or dutch oven and saute onion until clear in color. Add in chunks of cooked squash, some dried herbs (like thyme and oregano, basil) and heat over medium high heat for 1 minute.

Step 3: Add the 3 cups of chicken stock and heat for 10 minutes over medium heat. Remove from heat and allow to cool. If very hungry, cool it faster by putting pot in freezer or by an open window for a few minutes.

Step 4: Blend mixture in blender until smooth ( make sure lid is on tightly!) and return to the dutch oven.

Step 5: Add in the cream and the juice from the organic lemon. Add salt and pepper to your taste. Stir  and heat gently for a few minutes.

Serve with toasted ciabatta bread sprinkled with cheese.