Butternut Squash Soup

Ingredients:
Butternut Squash, 8 cup, cubes
Carrots, raw, 1 cup, chopped
Celery, raw, 1.5 cup, diced
Onions, raw, 1.5 cup, chopped
ground tumeric, 1 tsp
Chicken Broth or Bouillon, 2.5 cup (8 fl oz)
Water, tap, 4 cup (8 fl oz)
Olive Oil, 3 tbsp
ground Cumin seed, 0.25 tsp
Salt and Pepper to taste

Saute onions, celery, carrots and squash in a large pot with the olive oil until celery is soft. Add all liquid to pot (enough to cover vegetables). Simmer until squash falls a part to touch with spoon. Use an immersion blender until smooth. Add salt, pepper,ground cumin and tumeric to taste.

Serving Size: makes 12 3/4 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user MNEUMAN13.