Butternut Squash soup

This is my all time favorite comfort food.  I could eat it everyday.  I love that it is sweet, yet also spicy and so creamy (without adding cream).

Butternut Squash Soup

1 Butternut Squash peeled and chopped (about 4 cups)
3 peeled and chopped whole carrots (about 1 cup)
1 medium white or sweet potato peeled and chopped
1 small chopped onion (about 1 cup)
3 tbsp Olive oil
Salt
Pepper
Cinnamon
Nutmeg
2 c vegetable broth (or more, use your best judgement)
1/2 to 1 cup skim milk

Preheat oven to 425.

Toss squash, carrots, potato, and onion in a baking pan with olive oil, cinnamon, nutmeg, salt, and pepper (use as much spices as you think are needed.  I use about equal parts salt, pepper, and cinnamon, but less nutmeg.)

Bake for 45 min-1 hour

When squash is soft, transfer everything in baking pan to a soup pot, add vegetable broth and simmer for 1 minute.

Use an immersion blender (or regular blender if you don't have an immersion) and blend until smooth.

Add milk to desired thickness and stir.  Add more salt, pepper, cinnamon, and nutmeg to desired taste.

I serve this with a dollop of plain Greek yogurt, but you can use sour cream as well!


Part 1 of 3 in The Perfect Fall Food for a Lazy Fall Night