AUTUMN BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven 400 degrees. Wash butternut squash. Wrap in foil. Place squash in baking dish large enough to catch juices that may seep out while baking. Bake squash for about 40-50 min., depending on how big the squash is. Use a toothpick after 40 min., every 10 min. to test the firmness of the center of the squash. The toothpick should go in easily, without pushing too hard. If you feel resistance, add another 10 min. baking time and try the toothpick test again in 10 min. (This step can be done a day ahead of time.) Wait for squash to cool. Slice butternut squash in half. Spoon out seeds and seed pulp and discard. Using a serrated tool or a spoon, scoop out the 'meat' of the squash and place aside in a bowl. Heat a thick bottomed pot under medium high heat. Add butter. Once butter has melted, add onions. After about 2 min. add garlic and stir with a wooden spoon. Once the onion and garlic have browned a bit, add 1 to 2 cups of water (or broth). Keep water simmering. Add celery, carrots and stir. Add pepper and salt and stire. Add another cup of water so as to cover the vegetables. If at any time the pot gets too dry, add another cup of water (or broth). There should always be water boiling. After 5 min. add bell pepper and stir. After another 5 min. add the butternut squash 'meat' that was set aside earlier. Stir well. If too thick, add more water (or broth) to create the thickness you desire. (If you will be serving it with cream or soy milk, leave the soup a bit on the thick side so as to thin with the cream.) Set aside to cool. With a food processor (or blender) puree the soup. Add a little water (or broth) if too thick to blend. The soup can be stored in the refridgerator to be reheated at a later time. Or you can server immediately at room temperature! If reheating, use same thick bottomed pot.