Butternut Squash Soup

This thick and creamy Fall soup will quickly become a favorite!

Ingredients:
4-5 lbs. butternut squash, halved and seeded

Olive oil
2 tablespoons Earth Balance or margarine
1 large onion, chopped
6 cups vegetable broth
Nutmeg
Salt and freshly ground black pepper

Directions:
Preheat the oven to 400 degrees. Place the squash face down on a roasting pan or stoneware bar pan and brush both sides lightly with olive oil. Roast for 15 minutes each side or until completely cooked. In large pot, melt the Earth Balance. Add onion and cook until translucent, about 7 minutes. Peel the skin off of the squash and add the squash and broth to the pot. Bring to a simmer and reduce heat to low for 10 minutes. Blend soup with an emulsion (hand) blender until smooth. Season with nutmeg, salt, and pepper. Serves 6.

This is a very basic butternut squash soup recipe - next time I make it I'm going to try roasting the squash with chipotle peppers or adding some fresh herbs, like tarragon.