Nothing says cold weather food more than soup and squash and when you can combine the two, you have a winner winner. This roasted squash soup is great for anyday, even Thanksgiving.



1 Large butternut squash (peeled and chopped), 1 medium yellow onion (chopped), 3-4 carrots (peeled and chopped), 3-4 stalks of celery (chopped), olive oil, sea salt, heavy cream (a small container) and 2-4 cups of chicken broth.


Put the chopped squash, onion, carrots and celery on a cooking sheet and drizzle with olive oil and sprinkle with sea salt. Roast in the oven for about 45 minutes at 400, until veggies are soft, toss a couple of times while they roast. In the meantime, start a large pot on the stove top with 2 cups of chicken broth on low. Once the veggies are done put in blender or food processor and pulse until the veggies are broken down put not all the way pureed, now add that to the chicken broth, let simmer for 5 minutes, remove from heat and stir in the small container of cream. If the soup is too thick add more chicken broth, you can put the pot back on the stove top on low until you are ready to serve dinner.

Some people like to add cinnamon and nutmeg to the soup, I do not prefer it this way, but most do. Add the cinnamon and nutmeg, if you want to the veggies before roasting them and if you like a stronger flavor add a bit more to the soup when you add the cream.