Butternut Squash Soup

It’s FALL!!    Roasted Chicken, Soups and Pies are begging to comfort you as the season changes.  This is the way I make Butternut Squash Soup-

1 squash (about 10 in long) – cut in 1/2, lay face down on a cookie sheet with parchment paper for easy cleanup.  375* for about 30 minutes.

Scoop it our into a sauce pan if you have an immersion blender, or scoop into your blender.

Add 1 1/2-2 Cups of Milk or Almond Milk to a tomato soup consistency (this depends on the size of your squash)

2 cloves of pressed Garlic or 1 1/2 tsp of Garlic Powder

3 tsp Salt or to taste

1/2 tsp Nutmeg

1.2 tsp Paprika

Blend it up until completely smooth and then add your favorite herb for the top.  I loved Cilantro this time, however, Rosemary and Thyme are yummy too.

This is the perfect soup