Roasted Butternut Squash Soup
1 large butternut squash
2 tablespoons extra virgin olive oil (if you don’t want to use oil, then sauté the vegetables in some of the chicken broth)
½ cup diced onion
¼ cup diced celery
¼ cup diced carrot
1 cinnamon stick
Sea salt or low-sodium salt
Freshly ground black pepper
About 4 cups low-salt chicken broth
½ cup half and half or 1 spoon crème fraiche or sour cream or mascarpone cheese…optional
Cut squash in half, scoop out seeds, rub cut edges with a wee bit of the olive oil, roast cut side down in 350 degree oven until soft. Let cool enough to handle, peel, and cut into chunks.
Meanwhile, sauté the vegetables until soft, but not browned. Let cool slightly.
Process vegetables, with a little of the broth in a blender in batches until smooth. Reheat soup with cinnamon stick until warm enough to eat. Do not boil. Season to taste with salt and pepper.
Serve with a splash of cream if desired. Good with French bread and a green salad.