Need I say more than Butternut Squash Soup?
Start by adding 2 tablespoons oil to large pot. Sauté about 1 cup baby carrots (or about 2 large carrots), 2 stalks celery, one medium onion, one butternut squash peeled and cubed, 1 cinnamon stick and 1 tablespoon honey. Add fresh ground pepper and cook for about 5 minutes on medium high. Add 4 cups chicken broth, bring to a boil. Reduce heat and simmer on medium low for about 45 minutes, or until carrots will easily mash when pressed against side of pot.
Cool for a few minutes and remove cinnamon stick. In 2 or 3 batches, blend on high until completely smooth. Add 2 or 3 tablespoons cream cheese in one batch. Return to a medium sauce pan and reheat. Serves about 4.
Ingredients:
2 tablespoon oil
2 celery stalks, roughly chopped
1 medium onion, roughly chopped
1 cup baby carrots (about 2 large handfuls, or about 2 large carrots--roughly chopped)
1 butternut squash, peeled and cubed
1 cinnamon stick
1 tablespoon honey
4 cups vegetable or chicken broth
2 to 3 tablespoons cream cheese
salt to taste
optional--garnish with sour cream or whipped cream cheese
