Recipe

Roasted Butternut Squash Soup 🥣

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Roasted Butternut Squash Soup 🥣
Roasting the butternut squash brings out the sweetness and richness of the squash.
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INGREDIENTS:
1 Large butternut squash
1 Large spanish onion, chopped
1 Celery stalk, chopped
1 Carrot, chopped
3 Cups cream
2 Cups vegetable stock
3 Tbsp Unsalted butter
1 Tbsp olive oil
1/8 Tsp powdered nutmeg
Sea salt and pepper

INSTRUCTIONS:
1. Preheat oven to 425° Fahrenheit. Cut butternut squash in half lengthwise. Rub the cut sides of the squash with olive oil. Place Squash on a baking sheet, cut sides up, season with salt and pepper. Roast the squash for about 40 minutes, or until tender.
2. Once done, let the squash cool for a bit, then scoop out the flesh and chop it. Set aside.
3. In a large casserole melt butter on moderate heat. When the butter begins to brown, add the onions and cook until it is translucent. Add celery and carrots and cook for additional 2 minutes. Add chopped roasted squash and vegetable stock; bring to a boil.
4. Transfer to a blender, and blend until smooth. Return to casserole; add cream salt, pepper and nut meg. Bring to a boil and serve!

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