Butternut Squash Soup! (Just in time for Autumn)

Oh jeeze... I've sort of been neglecting this poor blog lately. Things here have been very busy and I had no choice but to take a break! But I'm back (sort of)!

And in honor of the soon-to-come Changing of the Seasons.... I give you, my Butternut Squash Soup Recipe!

I'm no gourmet cook, I can admit that. But I know what I like, and the recipe is SUPER flexible! So here goes! (This can give you two to four bowls of soup depending on how thick/thin you like your soup.)

Ingredients:

-One small to medium sized Butternut Squash (about three to five pounds).
-One small Onion (whichever kind you prefer).
-One large Carrot.
-Three Cups of Chicken stock.
-Milk/Cream
-Olive Oil.
-Sea Salt
-Pepper
-Nutmeg
-Cinnamon
-Garlic powder

Directions:

Cube up the squash, and cut up the onion and carrots. Put some olive oil in the bottom of your pot and bring your stove top up to a heat sufficient enough to saute the onions. Once the onions are caramelized to your liking (or not, depending on your tastes), toss in the carrots and squash! If you like a deeper flavor, let the squash caramelize a bit too. Once things start softening up, pour in the chicken stock (should be enough to just cover the squash, carrots, and onions). Let it all simmer lightly until everything is fork tender. Then strain out the veggies (save the stock!), and toss 'em in a food processor or blender (or you can do it by hand with a big spoon in a large bowl), blend/process/mash until smooth (or not, if you like some texture). Pour the stock and veggies back into the pot together, and stir in however much salt and pepper you like, a pinch of garlic power, nutmeg and cinnamon to taste (I did about half a teaspoon of cinnamon, and about a half tablespoon of nutmeg for mine but I love both... so it's up to you how much you add).  Then add however much milk or cream you desire to get the texture you're looking for (I used about a cup of milk). Bam! You're done!

It's that easy! Super flexible, and FAST (only takes an hour or so to make). And I personally think it tastes great. :)