adharas' Butternut Squash Soup

I'm frankly jealous of adharas' local paper.

• 1 butternut squash (about 3 pounds) (you will need 4 cups diced)
• Salt and pepper to taste
• 2 teaspoons ground thyme
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 2 teaspoons granulated garlic
• ¼ cup packed brown sugar
• 2 to 3 tablespoons olive oil
• 1½ cups diced onion
• ½ cup diced celery
• 1 cup diced carrots
• ¼ cup flour
• 3 quarts chicken stock
• 1 cup heavy whipping cream (optional)

Preheat oven to 350 degrees.

Set halved or quartered squash on a cookie sheet. In bowl, combine seasonings and brown sugar. Sprinkle mixture over squash. Bake in preheated oven until tender, 25 to 30 minutes. Cool slightly, then remove pulp from peel and discard peel. Cut or scoop into measuring cup to measure 4 cups.

Meanwhile, in large pot, heat oil. Add onion, celery and carrots and sauté until tender.

Add flour to vegetable mixture and cook over medium heat, stirring, 2 to 3 minutes. Add cooked squash. Add stock and simmer over low heat, uncovered, 30 minutes, stirring occasionally.

Transfer mixture to blender or food processor (in batches if needed), and puree until smooth.

Soup also can be pureed with an immersion blender. Add cream, if using, and mix well. Makes about 10 main-dish servings.