Darlene's Butternut Squash Soup

• 1 small butternut squash
• 1 small onion
• 1 stalk celery
• 2 garlic cloves
• 2 tablespoons butter
• 13 cup dry white wine
• 2 fresh thyme sprigs
• 1 bay leaf
• 3 cups chicken broth
• 1 pinch salt & pepper
• 14 cup whipping cream
• generous pinch nutmeg
• squash seeds (as garnish)

1. Peel squash, cut into small cubes (4 cups +).
2. Chop onion, celery and garlic.
3. Melt butter in pot, add onion, celery & garlic, cook for 3 - 4 minutes, add squash, wine, then thyme & bay leaf.
4. Stir, pour in broth, bring to a boil, reduce heat, simmer for 20 minutes, then remove thyme and bay leaf.
5. Puree in blender, strain back into pot.
6. Before serving mix whip cream, nutmeg & salt.
7. Plop a spoonful on each bowl.
8. (We don't use the whip cream mixture nor the squash seeds as it is plenty rich without it).
9. Delicious.

butternut squash, onion, celery, garlic, butter, white wine, thyme, bay leaf, chicken broth, salt, whipping cream, generous, seeds

Taken from www.food.com/recipe/darlenes-butternut-squash-soup-314927 (may not work)