As the season’s change and the cooler weather sets in there’s nothing like a simple squash soup to warm your soul. This soup recipe is truly simple and is a tested crowd-pleaser – even your picky eaters will smile. Simple Squash Soup Go to recipes By Stonyfield Vegetarian American Gluten Free Soups Clean Plate Club Winter FallAs the season's change and the cooler weather sets in there’s nothing like a simple squash soup to warm your soul. This soup recipe is truly simple and is a tested crowd-pleaser - even your picky eaters will smile. Ready In: 1 hour 25 minutes Level: Easy Prep: 10 minutes Cook: 1 hour Yields: 6 Servings Print RecipeIngredients4 lb butternut squash (peeled, seeded, diced into 1/2 inch cubes (2 -2 lb squash))1 Tbsp olive oil2 large yellow onion (chopped)4 tsp curry powder1 tsp ground cumin8 c vegetable stock1/4 c Stonyfield Organic Heavy Whipping Cream1/2 c fresh cilantro choppeddirectionsStep 1Add cubed butternut squash to a large soup pot.Step 2In a separate frying pan heat olive oil. Add chopped onion and cook until soft (approximately 5 minutes).Step 3Add cumin and curry powder to onion and cook for another minute.Step 4Add onions to the squash in the soup pot and then pour in vegetable stock.Step 5Heat the mixture in the soup pot on medium/low heat for approximately 50 minutes or until squash is soft (test with a fork).Step 6Use a stand up blender or an immersion blender to puree the soupStep 7Whip the cream in a large bowl until it holds its shape. Ladle the soup into serving bowls and top with a dollop of the whipped cream and a sprinkle of the chopped cilantro.