Butter Nut Squash Soup!

Butter cup squash soup.

Serves two

Ingredients

2 buttercup squash

2 Tbsp. olive oil

1 carrot diced large

1 white onion chopped fine

2 mushrooms sliced

2 stalks celery diced celery

2 gloves roasted garlic

2 Tbsp. fresh chopped parsley

¼ Tsp. chili powder

¼ Tsp. nutmeg

¼ Tsp. cinnamon

24 oz. chicken stock (you can use water and chicken soup base)

1 pinch fresh ground pepper

6 oz. table cream

Preparation

Cut the squash in half

Remove the seeds and discard seeds

Using a french knife cut skin of and save the squash meat.

In a sauté pan over medium heat add oil.

Add all vegetables including squash meat and sauté for 5 minutes.

Add chicken stock, spices and parsley.

Cook for 30 minutes until vegetables are tender.

Remove from heat. Pour into a bowl and chill in fridge.

When soup has cooled place ½ into blender and puree for approximately 1 minute.

Repeat with remaining soup.

Place soup in sauce pan and heat until warm.

Add table cream. Cook for 1 minute.

Serve.