Creamy Butternut Squash Soup

0 Heat oil in large dutch oven or pot over medium-high heat.
1 Add shallots and garlic and cook for about 5 minutes until start to soften.
3 Add in chopped squash, chicken stock, sea salt and pepper. Bring to a boil. Reduce heat and then gently boil, covered, for 30 to 35 minutes, or until squash is soft and easily pierced with a fork. Remove from heat.
4 Place soup in a blender or food processor with a lid on. It took us two batches. Blend until smooth.
5 Return soup to pot over medium heat or into a new pot.
6 Pour in the heavy cream. Season with additional salt and pepper if needed. Pour into bowls and garnish with a drizzle of heavy cream, parsley, and pumpkin seeds if desired!
7 Best paired with a grilled cheese or a hunk of buttered bread in my opinion. Enjoy!