Directions

1. Preheat the oven on 380F. Cut the butternut squash in half and place it on a greased pan with the cut sides down. Roast for an hour or until tender. After it is done, peel it and cut it in large pieces.



2. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, garlic, and squash 5 minutes.



3. Pour in enough hot water to cover vegetables. Add the cinnamon and cayenne peper. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
4. Transfer the vegetables (without the stock) to a blender, and blend until smooth. Return to pot, and mix in 1/2 a cup milk or half and half to attain desired consistency. If needed add some of the vegetable stock. Season with salt and pepper.
5. Enjoy your tasty butternut squash soup