Ingredients:
1 butternut squash
1 acorn squash
3 yellow squash
3 zucchini
2 cloves of garlic
2-3 roma tomatoes
1 onion
1 carrot
4-6 celery stocks
4 c. chicken broth
1 c. cream
sage and nutmeg (optional)
salt & pepper
Directions:
- Quarter butternut and acorn squash and place on a baking sheet.
- Spread melted butter over each of the squash pieces then sprinkle with salt, pepper, sage and whatever other spice you want.
- Cover lightly with foil and bake at 350 until soft (about 1 hour).
- Chop up the yellow squash, zucchini, and tomato into bite sized pieces.
- Mix together with chopped garlic, cover with foil, and place in the oven at 350 until cooked, but slightly firm (about 1 hour).
- Chop onion, carrot, and celery. Sauté in butter for a few minutes.
- Add 4 c. chicken broth and bring to a boil. Cook until veggies are soft.
- When butternut and acorn squash are finished, remove them from the oven and scrape the flesh out of skin.
- Combine butternut and acorn squash with mixture in the pot, cook a few more minutes, then mix thoroughly in a blender until smooth.
- Add cream, nutmeg, pepper, and salt to taste.
- Add chopped squash mixture to the soup, draining if necessary.
- Allow to set for a few minutes, then serve warm
