Roasted Butternut Squash Soup.

I was so excited to make this soup after reading about the amazing smell coming from the kitchen of Raissa on facebook.  Plus this was an opportunity to use up another butternut squash and an opportunity to use my immersion blender.

No butternut squash?  Pick one up!  No immersion blender?  Consider getting one, but you'd be OK with a regular blender too.  P.S. The immersion blender will come in hardy for this delightful soup as well!!

Butternut Squash Soup

(Recipe Adapted Ever So Slightly from Raissa)

1 medium butternut squash

1 medium potato

1 medium carrot

1 small onion

3 tablespoons butter

6 cups chicken broth (divided)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1 teaspoon salt

1/2 teaspoon black pepper

Roast squash whole in a 375 degree oven for 45 minutes.  Allow to cool so that you can handle.  Cut lengthwise, peel, and scoop out seeds.  Dice squash, potato, carrot, and onion.  Place vegetables in a stock pot with butter.  Cook for 10-15 minutes or until the vegetables begin to caramelize.  Add just enough chicken broth to cover the veggies (about 2 cups).  Bring to a boil, reduce to low, and simmer for 40 minutes.  Blend until smooth using an immersion blender (or transfer the soup to a blender or food processor).  Add 2 additional cups chicken broth (more or less based on your desired consistency).  Add cinnamon, nutmeg, ginger, salt, and pepper.  Serve and enjoy.

I need you to know that this soup was so good that my picky-eater-in-law brother-in-law ate a bowl and my sister-in-law offered to keep some of the leftovers.  That being the case, I had exactly enough left over for three lunches - two of which I shared.  And it wasn't until after all the soup was eaten that I thought about capturing a picture.  So with that, make this soup to eliminate the need for a picture!!  :)