BUTTERNUT SQUASH SOUP

Fall is the best time of the year (at least to me!). Changing colours, chilly weather...and season flavours. Here is a delicious butternut squash soup recipe you'll fall in love with!

Ingredients
1 medium butternut squash (about 2 pounds)
1 tablespoon olive oil
1 small carrot
1 small stalk celery
2 cups vegetable broth
salt
pepper

Preparation
1. Get your ingredients ready! Wash and finely cut the carrot and the celery. Remove the seeds from the butternut squash, peel it and cut it.
2. Place the oil in a large pot, then add the finely chopped carrot, celery and butternut squash and cook them for 5 minutes (to make it even more tasty, heat some fresh sage or rosemary with the oil before you add the other ingredients)
3. Add the vegetable broth and cook it for another 45 minutes until all vegetables are tender.
4. Use a blender to make it smooth.
5. Adjust the soup with some water if it's too thick, then season it with salt and pepper (and heat it up if it has cooled down)
6. Serve your soup with some sunflower and pumpkin seeds, sour cream or finely chopped bacon.
7. Enjoy!!