BUTTERNUT SQUASH SOUP
*1 medium size butternut squash, peeled, seeded, & chopped
*2 medium carrots, chopped
*1 stalk celery, chopped
*3 medium russet potatoes, peeled & chopped
*1 medium onion, chopped
*1 garlic clove, minced
*3 tablespoons butter
*4 cups chicken stock (or vegetable stock)
*1/2 teaspoon salt
*1/4 teaspoon black pepper
*1/4 teaspoon ground nutmeg (optional)
*1/4 teaspoon ground cumin (optional) (use gluten free if needed)
~Melt the butter in a stock pot.
~Add all the vegetables.
~Cook for 8-10 minutes over medium heat, stirring occasionally.
~Pour chicken stock over vegetables.
~Bring to a boil.
~Reduce heat to low, cover stock pot, and simmer for 45 minutes, or until the vegetables are tender.
~Carefully pour soup into blender (or use a immersible blender).
~Blend until smooth.
-substitute chicken stock with vegetable stock.
-add 6 ounces cream cheese the last 5 minutes of simmering, to make a wonderful cream soup.
-add 1/2 cup heavy cream the last 2 minutes of simmering (another way to make cream soup).
-add 1 large apple, peeled & chopped while you are sautéing vegetables.
-if you like like little chunks in you soup (rather than pureed) just take a potato masher and mash the veggies a little bit.