Butternut Squash Soup

One quart of stock
Two smaller butternut squash - about 1 1/2 lbs. (cubed) [I recommend two smaller ones rather than one large one cuz their flavor is better when smaller]
One carrot (diced)
One celery stalk (diced)
One medium onion or leeks (diced)
2 Tbsp. Butter or olive oil
One bouquet garni (same as the potato-leek one)
1/2 c. cream or creme fraiche (optional)

1. Add the fat (butter or oil) to the soup pot. Add the diced veggies and sautee until they have softened (about 5 minutes).
2. Add the squash, stock and bouquet. Bring to a boil and let it roll for about 30 minutes or until the squash is soft enough to slide a fork in without resistance.
3. Again, you can either eat this as is or you can puree it. If pureed, return to the pot and add the cream if you desire. Serve as soon as possible.