Butternut Squash Soup

Ingredients

• 10 cups butternut squash, peeled and cut into 1/2 inch cubes (3-4 butternut squash)
• 4 medium carrots, sliced, (1 1/2 – 2 cups)
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1/2 cup olive oil
• 8 cups water
• 1 cup light cream (optional)
• 1 teaspoon nutmeg (you can add more if you like)
• Salt & pepper to taste

Instructions

1. Heat the oil in a large pot and fry the onions and carrots until onions turn transparent (5 minutes).
2. Add the celery and squash and cook for another 5 minutes over high flame, stirring. The squash should soften and turn slightly darker (deep orange).
3. Add the water, cover and bring to a boil. Lower the flame and cook for 45 minutes (the celery should look pale green and all should look cooked through and soft).
4. Remove from heat and allow to cool.
5. Using a hand blender or a food processor, puree the ingredients.
6. Return the soup to the stove and heat on low flame without letting it boil. Stir in the cream, nutmeg, salt and pepper.
7. Serve warm.
8. Variation: Taste the soup without the cream – you may like it. It all depends on how good the squash is.