Butternut Squash Soup
1 Butternut Squash
Cut Butternut squash long way in half. Scrape out seeds and pulp. (Separate seeds to roast in the oven with a light coating of olive oil, salt and paper. They have a richer flavor than pumpkin seeds.) Bake in oven skin side down at 400 degrees for 30 minutes or until squash is soft. Cool. Scrape out squash, discard skin, and set aside.
2 TBS. Olive Oil
3 Carrots, chopped
3-4 Celery Stalks, chopped
1 Med. Onion, chopped
1 Tart Apple, seeded and chopped
8 Cups Vegetable Broth
1 tsp. Cinnamon
1 tsp. All Spice
1/2 - 1 tsp. cayenne pepper
Salt to taste
In a large soup pan, pour in olive oil, heat. When hot, add copped onion, carrots and celery. stir and cook until onion is soft and cooked through. Add, vegetable broth, apple, squash, and seasonings. Simmer on low heat for 1/2 hour to 45 minutes. Blend the soup in a blender or food processor. You are now ready for a tasty treat.
Enjoyable additions to the soup, Quinoa and/or bacon bits, or roasted squash seeds.
