ROASTED BUTTERNUT SQUASH SOUP
Steps:
- 1. Preheat oven to 375 degrees. Spray 9x13 pyrex with veg spray. Place squash cut side down on pyrex and pierce each half several times with knife. Bake about 45 minutes until tender. 2. Using a small stock pot, saute onion in butter until soft. Then add carrot, bay leaf, and about half of chicken broth. Cook until carrot is soft. 3. When squash is done, scoop flesh into stockpot with onion and carrot. Remove bay leaf. Using immersion blender, process until smooth. 4. Add rest of broth, milk, nutmeg and sugar. Add broth to thin to desired consistency. Heat until warm. May serve with sour cream if desired.
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