Butternut Squash Soup

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