Butternut Squash Soup

Butternut Squash Soup

1 onion
3-4 cloves garlic
1 butternut squash
1 acorn squash
2 sweet potatoes
3 cups vegetable broth
ground nutmeg, curry powder, salt, pepper

 Chop acorn and butternut squash in half and scoop out seeds.  Peel 2 sweet potatoes. Brush with olive oil and sprinkle with salt and pepper.  Roast in the oven at 400 degrees 45 minutes to 1 hour.

When squash is about done, saute onion and garlic in olive oil.  Scoop roasted squash out of the skins and add to the vegetable broth, onion and garlic.  Season to taste.  Bring to a boil and cook about 15 minutes.  Puree soup with blender or immersion blender.  Add more seasonings if needed.