cream of butternut squash soup

This is what you need for # servings:

• 1 smallish butternut squash (1.5 lbs.)
• 3 carrots
• 1 celery stalk
• ½ medium onion
• 1 qt. chicken broth
• 2 tbsp. butter
• heavy cream to taste
  or evaporated milk
• S&P
• optional spices:
  • curry
  • red pepper flakes
  • rosemary (*)

• Cut the butternut squash lengthwise. Remove the seeds. (Pic3)
• Bake in the oven at 275 ºF for 90-120 minutes until soft.
  Alternatively, cook in the microwave on high for 12 minutes.
• Scoop/dice the butternut squash.
• Peel and chop/dice all the vegetables.
• Sauté the onion in butter until transparent.
• Add the diced butternut squash, chopped vegetables and 1 cup chicken broth. Add S&P, spices to taste.
  Keep the mixture as thick as possible.
• Bring to a near-boil. Reduce heat, simmer for 30 minutes.
  Stir frequently to prevent burning. Add more broth if necessary..
• Use a stick or cup blender to liquefy the vegetables. Add more stock if you prefer a thinner soup.
• Stir in the cream just before serving (Pic6) Alternatively, stir 1 tbsp. heavy cream into each bowl.
•  Serve immediately. Enjoy.