SAVORY SQUASH SOUP

Ohhhhhhhhh, the joys of crisp weather and root vegetables in abundance!!! My very favorite thing about this SEASON is the food! I'm not a bragger, but I believe I've developed a SIX SENSE about my ability to make SQUASH SOUP . For that reason... I have no SPECIFIC recipe to SHARE. I believe that SQUASH SOUP needs to come from the heart - and your taste buds. So here's my guidelines and if you trust yourself, it will be a SENSATION.

SQUASH SOUP

The needed Ingredients: SQUASH, carrots, onion, milk or half and half, chicken bullion, butter, cinnamon, nutmeg, SALT, pepper, brown SUGAR.


1 butternut SQUASH (feel free to add other varieties, but butternut is SIMPLY the best.)
* cut in half and choose a desired cooking method (roasted at 400 in the oven on a cookie sheet and covered with foil will give you the biggest flavor, but the microwave works as well. ) I chose to pre-SEASON my last batch and it was a joy. I say YES! Here's the seasonings:

Cinnamon * Nutmeg (very important but go easy!) * SALT * Pepper * Brown SUGAR * Butter

Once the SQUASH is cooked through, remove from the oven and while it cools SAUTE the onion. Add 1 chicken bullion and 1/2 c water to dissolve it (you'll want to use milk or cream for the other liquid). Throw in the chopped carrots (they add SWEETNESS and color) and let them cook down. While that's cooking SCOOP out the cooked SQUASH and add it. Now you'll need to add milk or cream until you get a movable consistency. When the carrots are ready, transfer to a blender to SMOOTH it all up. Once blended, transfer back to a pot and it's time to experiment with cinnamon/nutmeg/salt/pepper/brown sugar/butter. When in doubt, the ingredients you are usually missing is SALT and butter... START there. Don't over do the nutmeg and cinnamon... you can always add more.

Like I SAID, embrace the experiment and enjoy the SURPRISE... SO tasty!!!!