Butternut Squash Soup

Butternut Squash Soup

(Serves 15)

Ingredients:

2 lbs. butternut squash, baked without salt

2 cups onion, chopped

2 cups celery, diced

1 gal. vegetable stock

2 Tbsp. nutmeg, ground

2 Tbsp. cinnamon, ground

¼ cup maple syrup

2 cups carrot

1 Tbsp. olive oil

Directions:

1. Cool butternut squash, scoop out the meat of the squash with a spoon.
2. Add all ingredients to a soup pot and bring to a boil.
3. Purée.
4. May be served hot or chilled.