INGREDIENTS NEEDED

• 2 cups butternut squash (1 large, baked)
• 1 t. olive oil
• 1 t. butter
• 1 stalk celery
• 1 small onion
• 1 clove garlic
• 1/4 t. thyme
• 3 cups chicken broth
• 1 t. dried poultry seasoning
• 1/2 t. salt
• 1/4 t. black pepper
• 1/8 t. nutmeg
• 1 cup heavy cream or half n half

Preheat oven to 425 and line a baking sheet with parchment.

Carefully cut squash in half from top to bottom and remove seeds, drizzle with oil, cover and bake 50 minutes until done. Cool and scoop out.

Chop garlic, onion and celery, saute in olive oil 3-4 minutes.

Stir in squash, seasonings and broth.

Bring to a boil, reduce heat and simmer 10 minutes.

Use an immersion blender to puree soup. (Optional – add 1 T. rice vinegar)