Not Your Grandma's Butternut Squash Soup

This is a terrific way to use butternut squash. The cinnamon and nutmeg give the soup an inviting aroma and wonderful taste without making it too sweet. The recipe is quite thick - we dislike those pureed watery soups - so it makes for a hearty meal. We just used half of a butternut squash we had left over, and it made enough for 4 good sized bowls. You can play around with the measurements depending on how thick you like your soup.

Halve one butternut squash and place both halves side by side on a baking sheet. Give each half a hearty dusting of cinnamon and nutmeg. Bake in a 400 degree oven until tender, about one hour.

When your squash has cooled, cut it into cubes and place in a blender, along with a cup or two of veggie broth. Blend until smooth.

Meanwhile, saute in soup pan:
2 Tbs olive oil
2 Tbs ginger
2 celery stalks or carrots or both, cut very small
1 shallot, minced
Dashes of cinnamon, nutmeg, ginger, salt, and pepper

After shallot becomes transparent, add your blended squash along with another cup or two of veggie broth. The thickness here is all up to you - add more or less broth according to preference. Cook over medium heat for about 15 minutes, and then season to taste with more cinnamon, nutmeg, salt, pepper, and a pinch of cloves. Enjoy!