Recipe - Roasted Butternut Soup

4 Butternut Squash, peeled and
Seeded in quarters
1 md Onion minced fine
4 Stalks celery
Washed/ minced fine
One half cup Chicken stock
Ground cinnamon
Ground nutmeg
Salt + pepper to taste
Olive oil
Heavy cream or One half + One half
To taste

Lightly oil butternut pieces. Sprinkle with nutmeg and cinnamon. Roast, on
a cookie sheet, in a 350 degree oven until done about 2530 min. Saute in a
sauce pan the celery and onion. Add the squash and chix stok. Bring to a
boil and reduce heat to medium and simmer for 20 min. Puree mixture and
return to saucepan. Simmer for another 10 min. Season to taste. May need
more cinnamon and nutmeg but that's up to you. Add cream and serve in
hollowed out minigourds, topped with a sprinkle of cinnamon for garnish.
Bon Appetit!

Recipe By : RNGROVR

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip