• As a professional chef, I know the best way to make a hearty and silky butternut-squash soup. • My easy recipe calls for butternut squash, garlic, and olive oil. • I put ingredients in a blender to eliminate mess and use the squash seeds as a garnish.

During any season, I love using butternut squash to make an impressive side dish, a savory-yet-sweet pasta sauce, or a fun salad.

However, I think this nutrient-rich produce shines brightest in fall or winter in my easy butternut-squash soup.

Here's my simple recipe, which typically makes about four to six servings.

First, halve a medium, 2- to 3-pound butternut squash and scoop out its seeds. Wash your seeds until they're clean, then set them aside on a paper towel to dry.

Cut each half into three sections and lay the pieces of th

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