Perfect Butternut Squash Soup

Ingredients

2 med butternut squash- peeled, diced, seeded

2 med onions, diced

2 carrots, peeled, diced

2 ribs celery diced

2 garlic cloves, chopped

Preparation

In a soup pot heat 2 glugs of olive oil over med low heat, add c,c,o, g - until translucent - about 15-20 minutes.

Then add squash, bay leaf & a couple sprigs of fresh thyme, s&p. Sauteed for another 15-20 min. on med-low heat until the squash starts to fall apart & gets soft.

Cover with veg. stock & cook another 20 min. until the squash is now totally soft

You may need to adj the amount - if it looks like it is getting too thick, add a little water.

Blend with hand blender & then add in about half a cup of heavy cream.

Adj seasonings.

If you like, you can add in cinnamon, nutmeg &/or a clove to make it more spicy & festive!

This soup can be served day of or is even better the next day! Toast a piece of bread & float it on top - garnish if you like with a little parsley

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About

I know the cream sounds heavy, but it really rounds out the vegetables. http://latavolamarcherecipebox.blogspot.com/2009/03/butternut-squash-soup.html