{Butternut Squash Soup}

Restaurant quality butternut squash soup that you can make and eat at home. Buttery smooth with just a hint of cinnamon and nutmeg makes for one delicious soup recipe.

Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Servings: 4

Ingredients

2 tb butter
1 medium carrot chopped
1 potato cubed
1 tsp minced garlic
1/4 tsp cinnamon
Dash of nutmeg
1 medium butternut squash peeled, seeded, and cubed
32 oz chicken stock
sour cream for garnish

Instructions

1) Roast squash at 400 degrees for 1 hour, turning ever 15 minutes.



2) Melt the butter in a large pot, and cook the carrots, potatoes, garlic, cinnamon, nutmeg and squash for 5 minutes, or until lightly browned.

3) Pour in chicken stock to cover vegetables. Bring to a boil. Reduce heat to low and simmer, covered, for 40 minutes, or until all vegetables are tender.

4) Transfer to a blender, and blend until smooth. Return to pot, and add any remaining stock to reach your desired consistency.

5) Season with salt and pepper. Serve warm.

Source: lilluna.com