Butternut Squash Soup

Ingredients

• 1 butternut squash, roasted see note below
• 3+ tablespoons olive oil
• 1 medium onion, peeled and diced
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 6 cups chicken or vegetable stock
• salt
• black pepper
• cup sherry

Directions

1. In a large stock pot, over a medium heat, add the olive oil, and then the onion, carrot and celery.  Sautee for 5 minutes, until the vegetables begin to brown.
2. Add the stock, and bring to a boil.  Simmer for 15-20 minutes, or until the vegetables are cooked and soft.
3. Add the cooked squash, and puree in a blender, food processor, or with a stick/immersion blender.  Add the sherry (optional), and simmer fr 5 minutes.
4. Season to taste with salt and pepper.

• To roast the squash: preheat the oven to 400º.  On a cutting board, CAREFULLY split the squash in half length-wise.  Remove the seeds with a large spoon, and discard.  Lightly oat the cut-side of the squash with olive oil or Pam spray, and sprinkle with salt and pepper.  Place the squash cut-side down on a sheet pan, pierce the skin (the squash’s, not yours) a few times with a paring knife.  Roast in the oven until the squash I cooked through (and mushy), approx 45-60 minutes.  Remove from oven, and peel the squash when it’s cool enough to handle.
• Other spices that work well are cinnamon, cumin, and whatever you might like
• Yes, canned squash will work with this too