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