Easy Butternut Squash Soup Recipe, Great cold Winter's Night Recipe with lots of Vitamins

I never cooked butternut squash until I moved up north and learned how easy it is. It is an awesome source of Vitamin A and C and can be stored in the refrigerator for longer periods of time then summer squash. Butternut Squash is a member of the Gourd family and can be grown in your home garden.

To make the soup cut or peel off the thick outside layer of the squash leaving the fleshy pink inside. Scrape out the seeds as you would a cantaloupe. Next cut the squash into 1in. pieces. Steam ,bake or microwave the vegetable til soft. Put into food processor and grind to a smooth consistency.

You can add a little butter at this time and any spices you like. I prefer cumin, rosemary, a little sage, ginger, cinnamon , and salt and pepper to taste. Add about 2 to 3 cups of chicken stock depending on the size of your squash. My husband and I also like a little good maple syrup added to our squash. Reheat your soup till hot and serve hot with a little half and half,if desired added to each bowl. You can sweeten your soup if you like with brown sugar.