Butternut Squash Soup

Aimee C
8th Ward

INGREDIENTS
1 butternut squash
1 onion
3 cloves garlic
3TBS. butter
3TBS. Whole wheat flour
2C Milk
pinch of nutmeg
1/2 C extra Sharp cheddar cheese (or whatever kind you like)

INSTRUCTIONS
Peel and cut butternut squash into cubes.  Roast in 375 degree oven for 35-40 minutes. (ROAST: put on sheet pan. Drizzle with Olive oil, salt, pepper, pinch of nutmeg) After roasting,  mash with potato masher.  Saute onion and garlic. Melt butter in  different pan, add in flour, mix. Add milk and pinch of nutmeg.  Add salt and pepper to taste( I like a lot of pepper) After sauce thickens a  bit-add mashed up butternut squash.  Let simmer for a few minutes.  Put in blender or use emulsion blender to mix.  Enjoy!