Darlene's Butternut Squash Soup

The best squash soup I have ever tasted and easy to make..

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 1  small  butternut squash
• 1  small onion
• 1  stalk celery
• 2  garlic cloves
• 2  tablespoons butter
• 1⁄3 cup dry white wine
• 2  fresh thyme sprigs
• 1  bay leaf
• 3  cups chicken broth
• 1  pinch  salt & pepper
• 1⁄4 cup  whipping cream
•  generous pinch nutmeg
•  squash  seeds (as garnish)

Directions

1. Peel squash, cut into small cubes (4 cups +).
2. Chop onion, celery and garlic.
3. Melt butter in pot, add onion, celery & garlic, cook for 3 - 4 minutes, add squash, wine, then thyme & bay leaf.
4. Stir, pour in broth, bring to a boil, reduce heat, simmer for 20 minutes, then remove thyme and bay leaf.
5. Puree in blender, strain back into pot.
6. Before serving mix whip cream, nutmeg & salt.
7. Plop a spoonful on each bowl. (We don't use the whip cream mixture nor the squash seeds as it is plenty rich without it). Delicious.