Butternut Squash Soup
Ingredients
- Butternut Squash
- Carrots
- Acorn Squash
- Onion
- Garlic
- Leek
- Nuts
- Chicken Stock
- Cinnamon
- Allspice
- Salt
- Pepper
Instructions
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Preheat the oven to 375 deg F.
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Cut the butternut squash, carrots, and acorn squash into cubes and season with the spices.
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Roast the vegetables for some time.
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When the vegetables are almost done, start sweating the garlic, onions, and root end of the leek in a large pot.
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Add the roasted vegetables to the pot, then cover with the stock.
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Simmer until the butternut squash is soft and mushy.
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Blend everything until smooth.
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Stir fry the rest of the leek.
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Toast the nuts.
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Top the soup with the leeks and nuts.