Autumn Butternut squash soup

   There’s nothing better to warm the soul than a steaming bowl of homemade soup.

Butternut squash is not expensive to buy at your local food market and you don’t need too many ingredients to make. It’s full of nutritional vitamins and best of all it is homemade. I would recommend an immersion blender to take away any lumps in the soup.

Here is my favorite Butternut squash soup. Hope you like it.

Butternut Squash Soup

Prep:60min Cook: 1 & 3/4 hrs Serves:8

A perfect choice for a cool weather supper. All you need for an accompaniment is thick slices of bread spread with butter.

• 1 good size yellow butternut squash (halved)
• 2 Tablespoons
• melted butter
• salt
• pepper
• small onion chopped
• 1 stalk celery chopped
• 1 medium carrot chopped
• 1 cup chicken broth
• nutmeg (optional)
• half a peeled apple chopped (optional for sweetness)

Preheat oven at 400 F.

1. Remove seeds with a large spoon.
2. Place butter squash on a sheet pan, flesh side up
3. drizzle melted butter and spread evenly over top and inside
4. Sprinkle salt and pepper
5. Roast for 45min  or till golden brown on top and fork tender.
6. Remove pan from oven and set aside for 10 minutes. You will have to remove the meat with a large spoon and transfer to a soup pot.
7. add onion, celery and carrot
8. add chicken broth and heat bringing it to boil. then reduce heat to simmer
9. Cover and let cook for 20min until vegetables are soft. Puree with immersion blender.
10. Season with nutmeg, salt and pepper