ROASTED BUTTERNUT SQUASH SOUP!

I have to share this with you guys! Thanksgiving is my favorite holiday.  I spend 5 whole days at my Uncle's house in Guilford, Ct. We talked , and laughed and Maia played with her gobble gobble hat. We cooked and drank great wine and food all weekend. Maia played with trains that were owned by my cousin who is now 29. I have to say that Swiss trains are the best, they still worked after being in a box for at least 15 years. Amazing. She saw Cinderella in spanish twice and really had a blast with a house full of people. Every morning she would wake up and be curious to see who was already up to make her laugh. I made Butternut Squash soup. This recipe is really simple to make especially when you have the kiddies around playing and you need to also give them your attention.

Ingredients:

One whole Butternut Squash cut into one inch squares.

1/2 onion

1 cup of shredded carrots

2 cups of chicken broth

1 table spoon of honey with white truffles infusions, or  some truffle olive oil.

Roasted almonds from the store or if you want to roast those you are welcome to

1 teaspoon of Butter

1 tablespoon of olive oil ( if don't have the truffle honey you can use truffle olive oil instead)

Turn your oven on at 350, take your squash and drizzle some oil on them, with your hands make sure you mix the squash well into the olive oil. Salt and pepper them as you like. Throw them in the oven for 30 minutes or until you see them starting to roast. While this is happening, you can chop the onion and shred your carrots. Throw these into a pan with some butter and stir fry them together, when you see your onions starting to glaze, turn it off and wait. Now take your squash out of the oven and drizzle the honey with the truffles( if you didn't use truffle oil) on top of them and throw them back in the oven for another 10 minutes. Take the roasted beauties out and put them into the pan with the onions and carrots, put two cups of stock and let them simmer for 20 minutes or until you find them soft enough to blend. Blend, and serve with some roasted almonds on top.!!!! Est VOILA!!!!!! you have a delicious soup that you can keep for three days in you fridge and serve up when you feel chilly.