Butternut Squash Soup

This is the perfect fall and winter soup.  It is so simple, yet SO tasty.  The roasted really brings out the sugars in the vegetables.  The onions caramelize as they cook, making for a sweet and delicious flavor.

1 butternut squash
2 white onions
1 lb. carrots
4 cups of vegetable broth
1/2 cup to 1 cup of heavy cream
1 T butter

season with: kosher salt, nutmeg and cayenne pepper

Preheat the oven to 450.  Prepare the vegetables for roasting:  trim the ends off of the carrots, peel them and cut them in half, trim the ends off of the squash and quarter (leaving skin on), cut onions in half vertically and remove peel.  Cover cookie sheet with foil and spray with cooking spray.  Place onions and squash cut side down on the cookie sheet along with the peeled carrots.  Roast for 1 hour.  Remove vegetables and put carrots and onions into a large pot.  Using a scoop, remove the seeds from the squash and discard.  Scoop the meat from the skin and add to pot, discarding skin.  Add butter and broth.  Using an emersion blender, puree the vegetable/broth mixture. Add heavy cream, beginning with 1/2 cup.  Add more only if necessary to create a creamy, smooth soup.  Season to taste and enjoy!

An excellent addition to the soup for dinner are Spinach Goat Cheese Sandwiches.  To make, simply use rye or pumpernickel bread, lightly butter each slice for grilling.  Heat a large skillet, add one slice of bread.  Spread on goat cheese, add a handful of fresh spinach leaves, a slice of part-skim mozzarella and the other slice of bread.  Cook as you would a grilled cheese sandwich.


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