Butter Nut Squash Soup

I am not a big fan of soup. Prior to getting married, soup was the last dish I would try. It's because my mother used to make me eat mutton bone soup when I was a child. It was the most disgusting thing I ever had in my life. Naturally, when I came to the United States I noticed that soup is a very popular dish. Especially in the winter. My husband introduced me to thick warm soups that can warm your heart after a cold day at work. Butter Nut Squash soup was one of the first that I tried and loved. I have made many different varieties of this delicious squash but this by far has to be the best recipe. Yum.

Butternut Squash Soup
Serves 4

1 1/2 lb of butternut squash peeled and chopped 1" thick
2 1/2 cups of chicken broth (or vegetable broth)
2 onions sliced (or 3 medium shallots)
3 medium garlic cloves, crushed
3/4th cup soy milk (regular milk, heavy cream all work well)
Pinch of nutmeg
Salt & Pepper
Olive Oil
Chives (optional for decoration)

Pre-Heat the oven to 375 degrees

Place the butter nut squash pieces in a bowl for baking. Toss with salt, pepper and olive oil. Roast for 50 minutes or until very tender.

After the squash has become tender and soft, sed aside. Heat some olive oil in a large pot. Put in some garlic, sautee and immediately thereafter put in the shallots (or onions). Sautee both until very soft. Add the pinch of nutmeg, and a bit of salt. Pour in the chicken broth. Add the roasted squash. Simmer.

Place the squash/broth mixture in blender half way full. Take off the small lid on the blender, & replace it with a wet paper towel. This is to allow the steam to escape yet not splatter all over you. Blend the entire mixture, in parts. After all the mixture has blended, place it back into the pot and let it simmer with gradually adding the milk. Mix till desired consistency. Decorate with chives.