Roasted Butternut Squash And Wild Rice Soup

• 1 Butternut Squash, seeded, peeled and cut into 1 inch chunks
• 1/4 Cup Butter - melted
• 1 Tbsp brown sugar
• 3 Tbsp olive oil
• 1 medium onion - diced small
• 1 large carrot - peeled, quartered and sliced thinly
• 1 large celery stalk - quartered and sliced thinly
• 3 - 4 Cups chicken stock (or more)
• 1/2 tsp cinnamon
• 2 Tsp ginger
• 1/8 tsp nutmeg
• 1 Cup heavy cream
• 2 Cups precooked wild rice

1. Preheat oven to 375 degrees. Toss squash with melted butter and brown sugar. Roast on a cookie sheet until tender, about 1/2 hour. Cool and puree with any pan drippings.
2. Heat oil in large saucepan, saute onion, carrots and celery until wilted and starting to brown.
3. Add spices and chicken stock and bring to a rolling boil. Cook partially covered until vegetables are tender.
4. Reduce heat to a simmer and add squash puree, wild rice and cream. Season to taste with salt and pepper. Reheat slowly and simmer to let the flavours blend. Thin with additional stock if necessary.

butternut, butter, brown sugar, olive oil, onion, carrot, chicken stock, cinnamon, ginger, nutmeg, heavy cream, wild rice

Taken from www.epicurious.com/recipes/member/views/roasted-butternut-squash-and-wild-rice-soup-51970821 (may not work)