Butternut Squash Soup

6 tablespoons olive oil
3 onions, chopped
5 garlic cloves, minced
2 butternut squash, peeled, halved, seeded and cut into chunks
1 potato, peeled and cubed
1 carrot, peeled and sliced
7 cups vegetable stock
1/3 cup fresh parsley, minced


Saute onions and garlic over low heat 3-5 minutes. Take off heat, cover and let steam for 15 minutes.
Add squash, potato and carrot and stir well. Add stock and bring to boil. Reduce heat, cover and simmer for 45 minutes.
Add seasonings and parsley, stir well, cover and simmer another 15 minutes.
Cool slightly and blend in blender. Reheat but do not boil.