the squash is a pain to cut, but oh so delicious to eat

Butternut Squash Soup

Ingredients:

-2 shallots, chopped

-1 celery stalk, chopped

-1 carrot, chopped

-2 tbsp butter

-2 butternut squashes, peeled and chopped

-2 tart green apple, peeled and chopped (squash and apple should be a 3:1 ratio)

-5 to 6 cups of chicken (or veggie) broth, just enough to cover all veggies

-1 container (light) cream cheese

-2 tbsp apple cider vinegar

-pinches of nutmeg, brown sugar, cinnamon, salt and pepper (I did a lot of nutmeg)

Directions:

1. Combine butter, shallots, celery and carrot in large saucepan. Cook for five minutes.

2. Add squash, apple and broth. Bring to a boil.

3. Simmer for 10 minutes or until squash is soft. Puree cream cheese into vegetables. Add spices to taste. If ambitious, add crushed walnuts to the top of the soup, very delicious.

4. Enjoy!