Simple Butternut Squash Soup

• 4 cups frozen diced butternut squash   #18245
• 2 tbsp butter   #44110
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, cubed
• 6 cups chicken stock   #02863
• Non-stick spray   #13610
• Nutmeg   #13990
• Salt freshly ground black pepper
• Garnish; cream & chives, chopped

• Spray a roasting pan with a non-stick spray, roast diced squash in the oven for 8-12 minutes.
• In a large pot melt butter and saute onion, celery and carrot until tender, about 8 minutes.
• Add squash and about 3/4 of the stock.
• Bring to a simmer and cook, about 20 to 30 minutes.
• Transfer soup to a blender and blend until smooth.
• Return to pot, and mix in any remaining stock to attain desired consistency.
• Stir and season with nutmeg, salt, and pepper.
• Garnish with a twirl of cream and chives.

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