Butternut Squash Soup

I've never made soup but since we were "hunkered down" for Hurricane Sandy, I thought it was a good time to try!  I google'd a recipe for butternut squash since I already had pieces cut up.  I found this recipe and after reading some of the comments, I incorporated the ideas to cut the amount of potatoes; carrots and celery.  I also added some spices (as recommended by others on the site).  M thought it needed a little more kick, so I added 1/4 of a jalapeno too!  It was really good and hit the spot on a day when you're stuck inside!  If you make it, play with the spices until you achieve a taste you like!  

Ingredients:

2 tbsp butter

1 small onion, chopped

1 stalk celery, chopped

1 medium potato, cubed

1 medium butternut squash, peeled, seeded & cubed

1 (32 oz) container chicken stock

1/4 jalapeno, chopped

Cinnamon, to taste

Nutmeg, to taste

Cayenne, to taste

Salt & Pepper, to taste

Sour cream

Directions:

Melt the butter in a large pot and add onion; celery; potatoes & squash.  Add in dry spices (cinnamon; nutmeg; cayenne; salt & pepper).  Stir for about 5 minutes.  

Pour in enough chicken stock to cover the veggies.  Bring to a boil then reduce heat to a simmer, cover and cook for about 40 minutes.  Stir occasionally.

Strain veggies but be sure to keep the liquid.  (I put the strainer in a large bowl and poured the veggies into the strainer and let the bowl catch the liquid)

Put the veggies, a little at a time, into a blender and add a little liquid to the blender.  Work your way through all of the veggies.  When you have the last bit of veggies in the blender, put the jalapeno in too and blend.  

If the soup is too thick, add a little stock to get the right consistency.  

When you serve it, put a little dollop of sour cream in each bowl.  

Enjoy!