Butternut Squash Soup

Ingredients:

1 butternut squash, cubed (about 3 cups)

2 medium potatoes, cubed

2 medium onions, diced

4 stalks celery, chopped

2 carrots, chopped

8 Tbsp butter*

6 cups vegetable stock

white pepper

nutmeg

cayenne pepper

cinnamon

curry powder

green onions, sliced

*I used vegan buttery spread

Instructions:

1. In a large pot, melt 4 Tbsp butter. Add onions and sauté for 5 minutes.

2. Add remaining butter, potatoes, squash, celery, and carrots to pot and sprinkle with white pepper. Cook for 10 to 15 minutes, stirring occasionally.

3. Add stock to the pot, covering all vegetables (about 6 cups). Sprinkle with cayenne pepper, curry powder, cinnamon and nutmeg and stir.

4. Bring to a boil, then lower heat, cover, and let simmer for 35 minutes.

5. When vegetables are tender, remove from heat. Transfer in batches to a food processor and blend until smooth.

6. Optionally, sprinkle with salt, pepper, and chopped green onions to serve.

This is another wonderful fall recipe! I took a recipe from a friend of mine and combined it with a recipe from a cookbook I own to create this recipe. It's so delicious, and really just warms you up. I can't wait to go eat the leftovers tonight after my bike ride home from class in the cold!