Butternut Squash Soup

Ingredients:
2 lbs Butternut Squash, baked without salt
2 Cups Onion, chopped
2 Cups Celery, diced
1 Gal. Vegetable Stock
2 Tbsp. Nutmeg, ground
2 Tbsp. Cinnamon, ground
¼ Cup Maple Syrup
2 Cups Carrot
1 Tbsp. Olive Oil

Directions:

• Cool butternut squash, scoop out the meat of the squash with a spoon.


• Add all ingredients to a soup pot and bring to a boil.


• Puree.


• May be served hot or chilled.