Butternut Squash Soup

Ingredients

1 butternut squash soup

3 cups of chicken broth

2 teaspoons seashot

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

1 teaspoon black pepper

1 teaspoon cayenne pepper

1 bay leaf

1 onion

4 stalks of celery

3 cloves garlic

1 bulb of fennel

tablespoon olive oil

Steps

1) Preheat oven to 400 degrees. Roughly chop up butternut squash and put in oven on a sheet pan for 20 minutes or until soft.

2) Chop up garlic, onions, and fennel.

3) Sautée garlic, onions, and spices in olive oil in a dutch oven.

4) Add in celery and cook until soft. Then turn off stovetop.

5) Take butternut squash out of the oven and peel the skin off and transfer into pot.

6) Use an immersion blender and puree.

7) Cook fennel lightly in pan.

8) Add fennel to soup.