Butternut Squash Soup

Love this and so easy to make!  Delivered some this week to hubby's dad who is in the hospital and he just lapped it up; and his mum who recovering at home loved it too!  So I have made another batch.  Freezes well and its always nice to be able to pull something out of the freezer this time of year; especially on a "snow day" when I just want to snuggle up on the couch with a good book or watch my favourite dvd!

Ingredients:
2 prepackaged containers of pre-cut butternut squash
or 1 butternut squashed, cubed (approx. 4 cups)
1 t cumin
1 t coriander
1 t curry powder
1 t paprika
2 - 3 large carrots, chopped
3 celery stalks, diced
2 medium onions, chopped
1 red pepper, chopped
6 c vegetable broth (no salt added)




Directions:

Heat oven to 375 degrees

Place squash in a large bowl.  sprinkle with spices and toss.  Add is a couple of glugs of olive oil.  Toss with hands and place on a baking tray.  Roast in oven from 25 - 30 mins.  (Note; if they get burnt do not fret; they add more to the taste)

Meanwhile, add 2 T of olive to a large pot on med heat.  Add garlic and vegetables and cook for approximate 10 mins stirring often.

Add squash and vegetable broth and bring to a boil.  Turn down heat and simmer for 10 mins.

Pour mixture into a blender and puree.

Ready to serve or freeze for another day