Butternut Squash Soup

Butternut Squash Soup

Ingredients:
Splash Olive Oil
1 Onion, chopped
2 Carrots, shredded
3 Sweet Potatoes
1 Butternut Squash
1 Green Apple, chopped
1/4 tsp Nutmeg
1 tsp Cinnamon
1 tsp Salt
Pepper to taste
48 ounce Chicken Broth
1 cup Milk
1/3 stick butter

Roast squash and sweet potatoes until tender.  Saute onion, carrot and apple in olive oil.  Scoop out the squash and sweet potatoes and add to stock pot.  Add onion, carrot and apple.  Add chicken broth and cook over medium high heat. Puree. Add milk, butter, and seasonings. Serve with a sprinkle of cinnamon to be fancy.