Easy Soup

Cut a butternut squash* into 4 pieces. Remove seeds.

Bake in 350 deg. oven with:

1 chopped onion
2 cloves garlic
4 leaves of sage
A bit of rosemary
Salt
Pepper
2 carrots
Celery stalk
Spices like nutmeg, chili powder, and/or whatever else you like in a squash soup

After an hour or so (check for softness of the squash with a fork), take out to cool a bit. When the squash is cool enough, remove skin.

Add everything to 3-4 cups of stock or water in a pot (depends on how much squash you have and your preference for thickness). Bring to a boil, and then let it cool down a bit (5-10 minutes). Process everything in the blender in batches. Strain for a smoother soup, or eat it as is.

*I'm really pushing the organics these days. Since it's in season, organic squash is quite affordable right now.