Nothing better than a hot bowl of soup!

Marge's B-Nut Soup
This one is not on the list but I am proud to say that I winged this one!

Inspired by all of the gourds (squash, pumpkins, etc) I have seen prominently displayed at the grocery store, I snagged myself a butternut squash and went to work on my first try at making soup. I wanted to make this from scratch to see if I could do it, but also for my love of soup, but without all the sodium that it comes with when store bought.

Ingredients:
1 butternut squash
1/2 apple, grated
3 cups vegetable broth (low sodium)
1 cup water
1 teaspoon nutmeg
2 garlic cloves minced
1/2 tablespoon salt
1/4 tablespoon pepper
1/4 cup milk or cream
2 tablespoons olive oil for roasting
chives for garnish
sour cream for garnish

How I did it:
First, carefully peel and dice the gourd into 1 inch cubes. Toss in olive oil and spread out onto a cookie sheet. Roast at 350 degrees for about 40 minutes or until tender.

In the meantime, heat vegetable stock and water.

Using a blender (or emulsion tool, ricer, etc., which I don't have), place 1/3 of the roasted squash and about 1/2 cup of the stock into the blender, cover the blender with a towel (so it wont explode) and blend until think and smooth. Remove from blender and add to clean pot. Continue to do this until all of the squash and stock are blended.

Next, add garlic, nutmeg, s&p and mix over low heat. Then add milk or cream. Let sit for about 10 minutes on low heat.

Serve with chopped chives and a dollop of sour cream! I enjoyed my soup with a fresh mozzarella and sourdough grilled cheese made under the broiler (little trick I learned from a special friend).