Butternut Squash Soup

2 Tbsp. coconut or olive oil
1/2 onion, chopped
Kosher salt
2 sprigs fresh thyme
1 butternut squash, peeled and cut into 1-inch cubes*
5 cups water
freshly ground pepper
optional toppings: pepitas, dash of chili powder, and/or grilled onions

1. Heat oil in a large stockpot over low heat. Add the onion and 1 tsp salt. Strip the thyme leaves into the pot, and increase the heat to medium, strring occasionally until the onion is soft.
2. Add the squash, and cook for 5 minutes, strring several times.
3. Add water and bring to a boil.
4. Reduce heat to low and simmer, uncovered, till the squash is tender.
5. Turn off heat, smash with a potato masher, and puree directly in the pan using an immersion blender, or transfer in batches to a blender, crack the lid slightly to let steam escape, and puree till smooth.
6. Season with salt and pepper to taste. Top with pepitas, chili powder, and/or grilled onions.

*Best way to cut and peel a butternut squash: wash, cut off ends, then cut in half where the "neck" joins the body. Cut the neck in half and the body in half. Peel these chunks, then cut the flesh into 1-inch cubes.