Fresh squash in season provides an opportunity to make some great soups.

1 large butternut squash

2 cups of chicken or vegetable stock

1 onion chopped

1/2 cup of tomato salsa

Preheat the oven to 425 degrees. Peel the squash. Coat the squash with olive oil and sprinkle with salt.  Place the squash on a baking sheet.  Bake for 25 minutes or until it begins to bronwn.  Take the temperature down to 375 degrees and cook for an additional 25 minutes (until the squash is tender)

In a large sauce pan heat the hoil with the chopped onions at a low heat for 5 to 10 minutes until the onions are softened and fragrant

Scoop the squash out of its skin and add to the pan.  Add the stock and a tablesppoon of salt and pepper.  Bring this to a boil -then cover and simmer for ten minutes.

Let the soup cool for about ten minutes then place through  a food prcessor and puree or an immersion blender.

Reheat gently without boiling.

Place Salsa on top of the soup and serve.

You could also cool the soup and serve it cold with salsa