Roasted Squash Soup

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Sunday dinners have always been special to me, I set a lovely table, invite family over, spend hours preparing delicious food and make sure I take at least 10 minutes to take a deep breath and look around my table thankfully. Thankful for food,  and family.  This past weekend my parents joined us for dinner, like most 90-year-olds my Dad loves soup. It's a great way to get a lot of nourishment in a small meal that is easy to digest. He especially loves my roasted butternut squash soup, and so that is precisely what I made. 

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I love squash, but I hate peeling and cutting it. A few years ago I started roasting. It's straightforward to prepare and tastes even better. I cut one butternut squash lengthways scoop out the seeds and give it a good wash. Then I rub olive oil, salt and pepper, and a few shreds of garlic all over and place face down on a lined baking sheet, add a few onions, and bake at 400degees for 40 minutes or until I can stick a fork in it.  

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I've broken every garlic press I've ever owned, and a cheese grater works just fine.

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While the squash is roasting, I cook the rest of the vegetables.
First I brown one small onion, with 1 TBS of olive oil and two cloves of shredded garlic. Then I add two stalks of celery chopped into small pieces. Next I add more veggies, two medium carrots, peeled, and chopped, and two small potatoes, peeled and chopped.   

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Once the vegetables have softened I season with Salt & Pepper, then add 4 cups of vegetable broth, and simmer for about 15 - 20 minutes. 

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Let the roasted squash cool for about ten minutes, and then scrape it from the skin into a separate bowl (be sure to add the garlic and onions)

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Slowly add the squash to the soup mixture stirring until well combined and let simmer for 20 or so minutes. 

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Thats it!! You're ready to blend to your desired consistency. I like my soup very smooth because I'm not a fan of onions, so I used my Vitamix. 

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Lastly, I grated some fresh nutmeg on top.  The soup was a big hit, filling, and sooo good. Dearest Fall I'm ready for you. 

Megan, xo