Creamy Butternut Squash Soup

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Creamy Butternut Squash Soup www.savoryseasonings.blogspot.com

1  large butternutsquash1 medium onions2 cups chopped celery2 cups peeled carrots and chopped2 large potatoes, peeled and cut into ½ cubes 3 Tbsp. butter orvegetable oilSaltPepperGround thyme6 cups chicken or vegetable broth
Cut butternut squash in half and remove seeds.  Place squash cut side up on cookie sheet.  Lightly spray with olive oil then season withsalt and pepper.  Roast in the oven at400 F for 45 minutes.  While squash isroasting, chop onions, celery and carrots. In a large stock pot heat 1 TBSP of olive oil.  Add onions, celery and carrots.  Sautee onions until they turn to a lightgolden brown and carrots are soft. Season with salt, pepper and ground thyme.  Add chopped potatoes, then cover vegetableswith chicken broth.  Bring to a boil,then simmer for 30 minutes. 
When butternut squash is finished roasted, remove from oven.  Scoop out the squash and add to the vegetablemix.  Transfer small batches to a blenderor food processor.  Process untilcompletely and utterly smooth, 2 to 3 minutes per batch.  Return the soup to the pot and add more saltto taste.  Freezes well. 
*****Thank you to my dear friend Kelli for these delicioussoup.  My daughter named this “Boo Stew” asHalloween is approaching and the soup is a beautiful orange color.