Butternut Squash Soup

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Today's recipe is a deliciously smooth Butternut Squash Soup.  My family loves it's slightly sweet, nutty, garlicky flavor.

 Butternut Soup

3 stalks celery, diced

1 large sweet onion, diced

2-3 T olive oil

2 cloves garlic

2 cups chicken broth or water

1-2 cooked butternut squashes, peel removed*

1 tsp. salt, or to taste

2 dashes (shakes) nutmeg, or to taste

ground black pepper to taste

Directions

In a stock pot over medium low heat, sautee onions and celery in oil until both are soft and translucent in color.  Add garlic; sautee an additional 3 minutes.   Stir in broth or water to deglaze pan.  Add cooked squash and spices; heat through.  Use a blender to puree soup in batches (or an immersion blender...) until smooth and creamy.  Return to pot and re-warm if necessary. 

We love to serve this soup topped with candied walnuts or alongside Chihuahua cheese quesadillas.  It is perfect for a cool autumn day.

*TO COOK BUTTERNUT SQUASH

Preheat oven to 400*.  Carefully cut squash in half lengthwise with a heavy knife.  Use a spoon to scoop out the seeds and scrape the seed cavity clean.  (If you save the seeds, you can roast them just like pumpkin seeds!)  Place halves cut side down on a lightly oiled cookie sheet.   Bake 40-50 minutes or until you can easily pierce skin with a fork.  Remove from oven.  When cool enough to handle, scoop out pulp with a large spoon and use for desired purpose.