¼ teaspoon extra-virgin olive oil

4 cups diced, peeled butternut squash

1 large yellow onion, chopped

4 stalks celery, chopped

1 bay leaf

2 teaspoons dried oregano

¼ teaspoon ground nutmeg

⅓ teaspoon salt

¼ teaspoon freshly ground black pepper

4 cups vegetable stock

• Heat the olive oil in a stockpot over medium heat. Add the squash, onion, and celery; sauté until the onion has softened, about 2 minutes. Add the bay leaf, oregano, nutmeg, salt, and pepper; sauté for an additional 2 minutes.

• Add the stock and bring to a boil. Reduce heat and simmer until the squash is soft, about 20 to 25 minutes.

• If desired, use a hand blender to cream the soup. Serve warm.