Ingredients
1 butternut squash, peeled and cut into medium size chunks
1/2 onion chopped
4 stalks celery, chopped
1/2 cup carrots, chopped
4 cups chicken stock
2 cloves garlic
1/2 tsp cumin
salt and pepper
nutmeg
Preheat oven to 350 degrees.
Cut and peel butternut squash and roast in oven for half a hour or 45 minutes until the butternut squash is tender and soft.
In food processor, pulse onion in processor until completely diced. Then add the butternut squash in the processor with the onion. After the onion and butternut squash are finely diced, transfer the squash and onion into a large or medium size pot and pour in broth, add carrots, garlic, and celery. Add cumin and salt and pepper and a touch of nutmeg. Bring to a boil and then simmer until the carrots and celery are soft. Transfer back into the pot and bring back to boil and simmer. Then it's ready!
