Freezable Butternut Squash-Carrot Soup

Add squash, onion, carrots, and olive oil to a pot over medium-high heat; cook and stir until veggies start to tenderize, about 5 minutes. Add water, bouillon cubes, salt, and pepper and simmer, stirring occasionally, until squash is tender, about 40 minutes.

Puree soup with an immersion blender until smooth, or blend in batches in a traditional blender. Season with salt to taste.