Squash SOUP

I make a huge pot of this every Halloween and call it pumpkin soup, even though it is squash nobody knows the difference. The most popular type of squash to use is butternut, but I find any will do.

Serves a family

1 large butternut squash, peeled gutted and cut into 1-inch chunks

2-3 tablespoons olive oil

Salt to taste

1 tablespoon butter

1 medium onion, roughly chopped

1 stalk celery, cut into chunks

2 teaspoons cumin

4-5 cups chicken or vegetable stock

Salt and pepper to taste

1 cup heavy cream

Pinch of cayenne pepper

Preheat oven to 400 degrees. Coat the cut squash with the oil and salt. Spread pieces onto a parchment lined baking sheet. Roast for 20 minutes. Meanwhile, melt butter in a large stockpot. Add onions and celery. Sauté until translucent. Add cumin and cook for another 30 seconds while stirring. Add the chicken stock and bring to a simmer. Add the cooked squash and continue to simmer and until the squash is soft and some of the stock has been absorbed. With a blender or an emersion blend. Puree the soup. Add salt and pepper to taste. Add cream and stir.